The multi-layer film system improved the release and...

Food Chemistry 2019 / 11 Vol. 299

The multi-layer film system improved the release and retention properties of cinnamon essential oil and its application as coating in inhibition to penicillium expansion of apple fruit

Zhang, Wanli, Shu, Chang, Chen, Qiuyi, Cao, Jiankang, Jiang, Weibo
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Volume:
299
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125109
Date:
November, 2019
File:
PDF, 4.24 MB
english, 2019
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