Effects of carbon quantum dot-chitosan coating on preservation of fresh-cut shiitake mushroom
Objective: In order to improve freshness preservation quality of the fresh-cut shiitake mushroom. Methods: Carbon quantum dots were synthesized from dragon fruit peel and ethylenediamine, and characterized for stability and toxicity. Fresh-cut shiitake mushrooms were studied, and stored at 4 ℃ for 1...
में बचाया:
| मुख्य लेखकों: | , , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
The Editorial Office of Food and Machinery
2023-04-01
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| श्रृंखला: | Shipin yu jixie |
| विषय: | |
| ऑनलाइन पहुंच: | http://www.ifoodmm.com/spyjxen/article/abstract/20230323 |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
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