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...
Збережено в:
| Автори: | , , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
The Editorial Office of Food and Machinery
2023-04-01
|
| Серія: | Shipin yu jixie |
| Предмети: | |
| Онлайн доступ: | http://www.ifoodmm.com/spyjxen/article/abstract/20230323 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|