Chitosan nanoparticles as edible surface coating agent to preserve the fresh-cut bell pepper (Capsicum annuum L. var. grossum (L.) Sendt)
出版年份 2020 全文链接
标题
Chitosan nanoparticles as edible surface coating agent to preserve the fresh-cut bell pepper (Capsicum annuum L. var. grossum (L.) Sendt)
作者
关键词
Chitosan nanocoating, Capsicum annuum, Antioxidant, Foodborne pathogen, Food preservation
出版物
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 165, Issue -, Pages 948-957
出版商
Elsevier BV
发表日期
2020-09-29
DOI
10.1016/j.ijbiomac.2020.09.176
参考文献
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