机译:富含花青素的紫色和黑茄子提取物对壳聚糖膜的物理,抗氧化和pH敏感性的影响
Yangzhou Univ Coll Food Sci & Engn Yangzhou 225127 Jiangsu Peoples R China;
Yangzhou Univ Coll Food Sci & Engn Yangzhou 225127 Jiangsu Peoples R China;
Yangzhou Univ Coll Food Sci & Engn Yangzhou 225127 Jiangsu Peoples R China;
Yangzhou Univ Coll Food Sci & Engn Yangzhou 225127 Jiangsu Peoples R China;
Yangzhou Univ Coll Food Sci & Engn Yangzhou 225127 Jiangsu Peoples R China;
Yangzhou Univ Coll Food Sci & Engn Yangzhou 225127 Jiangsu Peoples R China;
Anthocyanins; Antioxidant; Chitosan; Eggplant; Intelligent; Packaging film;
机译:富含花青素的紫色和黑色茄子提取物对壳聚糖膜的物理,抗氧化和pH敏感特性的影响
机译:通过将紫色和黑米提取物纳入壳聚糖基质而开发的抗氧化剂和pH敏感膜
机译:基于壳聚糖和黑大豆种皮提取物的抗氧化剂和pH敏感膜的制备与表征
机译:用石榴剥皮提取物掺入抗氧化壳聚糖膜的表征
机译:铵盐化学性质的表征和利用,以改变壳聚糖膜的化学和物理性质。
机译:含有香芹酚和石榴皮提取物的壳聚糖膜的物理性质抗氧化和抗菌活性
机译:含香芹酚和石榴皮提取物的壳聚糖薄膜的物理性质,抗氧化和抗菌活性