Effect of Cinnamaldehyde-Modified Zanthoxylum schinifolium Essential Oil Microcapsules on Non-contact Microbial Inhibition and Storage Quality of Shatangju Mandarins

To address the problem that Shatangju mandarins are susceptible to pathogenic microbial infection and quality deterioration after harvest, this study prepared cinnamaldehyde (CA)-modified Zanthoxylum schinifolium essential oil (ZSEO) microcapsules (ZSEO/CA-MCs) by the spray drying method using a mix...

Deskribapen osoa

Xehetasun bibliografikoak

Egile nagusia:	LUO Yuyang, WANG Dan, TIAN Binqi, TANG Jie, ZHANG Xingzhong
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	China Food Publishing Company 2026-05-01
Saila:	Shipin Kexue
Gaiak:	zanthoxylum schinifolium essential oil; cinnamaldehyde; microcapsules; shatangju mandarins; non-contact microbial inhibition
Sarrera elektronikoa:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-9-028.pdf
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!