Optimize the Preservation Effect of Mint, Clove and Chitosan on Fresh-cut Apple by Response Surface Methodology
In this study, using mint and clove as raw materials for extraction of effective substances, single factor and response surface methods were used to determine the best ratio of preservative. The results showed that when the content of mint, clove, chitosan were 2%, 3% and 1.5%, the antifungal activi...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Chinês |
| Έκδοση: |
The editorial department of Science and Technology of Food Industry
2022-02-01
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| Σειρά: | Shipin gongye ke-ji |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050258 |
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