Effect of poly-蔚-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit

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Effect of poly-蔚-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit

机译：含有聚 - α-含量掺入藻酸盐的可食用涂层对鲜切猕猴桃微生物和物理化学性质的影响

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《Postharvest Biology and Technology》 |2017年第2017期|共8页
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中图分类农学（农艺学）;
关键词
Fresh-cut kiwifruit; Poly-蔚-lysine; Alginate; Microbial load; Physicochemical property;

机译：鲜切猕猴桃;聚 - 蔚-Lysine;藻酸盐;微生物载荷;物理化学性质;

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1. Effect of poly-蔚-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit [J] . Postharvest Biology and Technology . 2017,第期

机译：含有聚 - α-含量掺入藻酸盐的可食用涂层对鲜切猕猴桃微生物和物理化学性质的影响
2. Comparative Study on Essential Oils Incorporated into an Alginate-Based Edible Coating To Assure the Safety and Quality of Fresh-Cut Fuji Apples [J] . ROSA M. RAYBAUDI-MASSILIA, MARIA A. ROJAS-GRAUE, JONA THAN MOSQUEDA-MELGAR, Journal of food protection . 2008,第6期

机译：藻油基可食用涂层中掺入精油以确保新鲜切制的富士苹果的安全性和质量的比较研究
3. Thyme oil alginate-based edible coatings inhibit growth of pathogenic microorganisms spoiling fresh-cut cantaloupe [J] . Sarengaowa, Wenzhong Hu, Ke Feng Food Bioscience . 2019,第期

机译：基于百里香的油藻酸盐的可食用涂层抑制致病微生物的生长破坏性哈瓜瓜
4. EFFECT OF SODIUM ALGINATE EDIBLE FILMS WITH OREGANO AND LIMONENE ESSENTIAL OILS ON THE MICROBIAL AND PHYSICOCHEMICAL PROPERTIES OF PORK STORED AEROBICALLY AND UNDER VACUUM [C] . E. Zilelidou, A. E.Kapetanakou, X. Kroustali, Πανελληνιο Συνεδριο ΤροΦιμων . 2012

机译：藻精和柠檬烯精油中的海藻酸钠可食膜对真空贮藏猪肉的微生物和理化特性的影响
5. Development of antimicrobial edible coatings to reduce microbial contamination of broiler carcasses. [D] . Mehyar, Ghadeer Fawzi. 2006

机译：开发可食用抗菌涂层，以减少肉鸡bro体的微生物污染。
6. Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut Hayward Kiwifruits [O] . Roberta Passafiume, Raimondo Gaglio, Giuseppe Sortino, 2020

机译：三种不同的芦荟凝胶基可食用涂层对鲜切海沃德猕猴桃品质的影响
7. Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits [O] . Roberta Passafiume, Raimondo Gaglio, Giuseppe Sortino, 2020

机译：三种不同的芦荟凝胶基可食用涂层对鲜切“海沃德”猕猴桃品质的影响

Effect of poly-蔚-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit

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