School of Biological and Agricultural Engineering, Jilin University, No. 5988 Renmin Street,Changchun 130025, China;
School of Biological and Agricultural Engineering, Jilin University, No. 5988 Renmin Street,Changchun 130025, China;
School of Biological and Agricultural Engineering, Jilin University, No. 5988 Renmin Street,Changchun 130025, China;
School of Biological and Agricultural Engineering, Jilin University, No. 5988 Renmin Street,Changchun 130025, China;
Carrot puree; Edible film; Antimicrobial activity; Water vapor permeability; Oxygen permeability; Mechanical properties; Color;
机译:含有植物精油的苹果泥可食用膜的机械,阻隔和抗菌性能
机译:果胶/木瓜泥/肉桂醛纳米乳液可食用复合膜的抗微生物和物理机械性能(val 41,pg 188,2014)
机译:果胶/木瓜泥/肉桂醛纳米乳液可食用复合膜的抗菌和物理力学性能
机译:凝胶化机制对牛肝精油的藻酸盐薄膜物理,机械和抗菌性能的影响
机译:石墨纳米片对LLDPE薄膜的阻挡层和力学性能的影响
机译:肉桂和牛至油肉桂醛香芹酚25-二羟基苯甲醛和2-羟基-5-甲氧基苯甲醛对鸟分枝杆菌亚种的抗菌作用机理。副结核病(地图)
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