机译:淀粉碳酸钠碳酸淀粉的抗菌和抗氧化活性掺入肉桂精油的基于桂香乳液膜
Jilin Univ Coll Food Sci &
Engn Changchun 130000 Peoples R China;
Jilin Agr Sci &
Technol Coll Sch Food Engn Jilin 132101 Jilin Peoples R China;
Jilin Univ Coll Food Sci &
Engn Changchun 130000 Peoples R China;
Jilin Univ Coll Food Sci &
Engn Changchun 130000 Peoples R China;
Jilin Univ Coll Food Sci &
Engn Changchun 130000 Peoples R China;
Jilin Univ Coll Food Sci &
Engn Changchun 130000 Peoples R China;
Pickering emulsion; Cinnamon essential oil; Active film;
机译:淀粉碳酸钠碳酸淀粉的抗菌和抗氧化活性掺入肉桂精油的基于桂香乳液膜
机译:糖棕榈纳米纤维素/淀粉生物复合薄膜的抗微生物活性,物理,机械和阻隔性能掺入肉桂精油
机译:木薯淀粉复合膜与肉桂精油的结合:抗菌活性,微观结构,机械和阻隔性能。
机译:含有薰衣草精油的壳聚糖膜的物理性质和抗菌活性
机译:香精油包裹的角叉菜胶钠纤维的抗菌活性
机译:壳聚糖可食膜与四种百里香属植物有机精油结合后的抗菌和抗氧化活性评估
机译:木薯淀粉复合膜与肉桂精油的结合:抗菌活性,微观结构,机械和阻隔性能