Preparation and characterization of lemon essential oil@β-cyclodextrin inclusion for blackberry postharvest preservation-Reference-Cited by-同舟云学术

Preparation and characterization of lemon essential oil@β-cyclodextrin inclusion for blackberry postharvest preservation

Published:2023-12 Issue: Volume:154 Page:109979
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Shi Chong,Fang Donglu,Xia Shuqiong,Wang Junying,Guo Yalong,Lyu Lianfei,Wu Wenlong,Li Weilin

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference32 articles.

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4. Postharvest control of Rhizopus stolonifer on blackberry (Rubus fruticosus) by blackberry native crop bacteria;Chavez-Diaz;Revista de la Facultad de Ciencias Agrarias UNCuyo,2019

5. Cellulose sulfate based film with slow-release antimicrobial properties prepared by incorporation of mustard essential oil and β-cyclodextrin;Chen;Food Hydrocolloids,2016

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2. Combination of Cinnamaldehyde/β-cyclodextrin inclusion complex and L-phenylalanine effectively reduces the postharvest green mold in citrus fruit;Pesticide Biochemistry and Physiology;2024-09

3. Microencapsulation of star anise essential oil: Preparation, characterization, in vitro digestion, and biological activity;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-09

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