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期刊名称

food chemistry(1)

关键词

carboxylated cellulose nanofiber(1)
coating(1)
konjac glucomannan(1)
mango(1)
tannic acid(1)

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作者

Jiaxin Wang AND Mian Qin AND Wei Wang AND Yining Xia AND Guang Wu AND Hao Deng AND Qiong Lin(0)

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institute of food science and technology, chinese academy of agricultural sciences, beijing(1)
institute of food science and technology, chinese academy of agricultural sciences, beijing 100193, china(1)
key laboratory of tropical fruit and vegetable cold-chain of hainan province/ institute of agro-products processing and design, hainan academy of agricultural sciences, haikou 571100, china(1)
national nafan research institute, chinese academy of agricultural sciences, sanya 572024, china(1)

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2025(1)

科研产出

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资源类型: 外文期刊

作者:Jiaxin Wang(精确检索)

作者:Mian Qin(精确检索)

作者:Wei Wang(精确检索)

作者:Yining Xia(精确检索)

作者:Guang Wu(精确检索)

作者:Hao Deng(精确检索)

作者:Qiong Lin(精确检索)

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1Konjac glucomannan/ carboxylated cellulose nanofiber-based edible coating with tannic acid maintains quality and prolongs shelf-life of mango fruit

作者： Jiaxin Wang; Mian Qin; Wei Wang; Yining Xia; Guang Wu; Hao Deng; Qiong Lin; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; National Nafan Research Institute, Chinese Academy of Agricultural Sciences, Sanya 572024, China; Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province/ Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing;

来源：Food Chemistry

关键词： Carboxylated cellulose nanofiber Coating Konjac glucomannan Mango Tannic acid