The multi-layer film system improved the release and retention properties of cinnamon essential oil and its application as coating in inhibition to penicillium expansion of apple fruit-Reference-Cited by-同舟云学术

The multi-layer film system improved the release and retention properties of cinnamon essential oil and its application as coating in inhibition to penicillium expansion of apple fruit

Published:2019-11 Issue: Volume:299 Page:125109
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Wanli,Shu Chang,Chen Qiuyi,Cao Jiankang^ORCID,Jiang Weibo

Funder

National key R & D projects

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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3. Evaluations of physicochemical and biological properties of pullulan-based films incorporated with cinnamon essential oil and tween 80;Chu;International Journal of Biological Macromolecules,2019

4. Development and characterization of bilayer films of FucoPol and chitosan;Ferreira;Carbohydrate Polymers,2016

5. Chitosan coatings enriched with essential oils: Effects on fungi involved in fruit decay and mechanisms of action;Grande-Tovar;Trends in Food Science & Technology,2018

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