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	Optimizing the Preparation of Carrageenan/ Konjac Glucomannan Films Modified by SiO2 Nanoparticles [卡拉胶/魔芋胶复合膜保鲜纳米SiO2修饰工艺优化]
	Zhang R.; Wang X.
刊名	Journal of Chinese Institute of Food Science and Technology
	2019
卷号	19期号:7页码:184-191
关键词	Agaricus bisporus Coating Fresh-keeping Nano-SiO2 Nanocomposite films
DOI	10.16429/j.1009-7848.2019.07.024
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4557437
专题	山东大学
作者单位	1.School of Agricultural and Food Engineering, Shandong University of Technology, Zibo, Shandong 255049, China 2.School of Agricult
推荐引用方式 GB/T 7714	Zhang R.,Wang X.. Optimizing the Preparation of Carrageenan/ Konjac Glucomannan Films Modified by SiO2 Nanoparticles [卡拉胶/魔芋胶复合膜保鲜纳米SiO2修饰工艺优化][J]. Journal of Chinese Institute of Food Science and Technology,2019,19(7):184-191.
APA	Zhang R.,&Wang X..(2019).Optimizing the Preparation of Carrageenan/ Konjac Glucomannan Films Modified by SiO2 Nanoparticles [卡拉胶/魔芋胶复合膜保鲜纳米SiO2修饰工艺优化].Journal of Chinese Institute of Food Science and Technology,19(7),184-191.
MLA	Zhang R.,et al."Optimizing the Preparation of Carrageenan/ Konjac Glucomannan Films Modified by SiO2 Nanoparticles [卡拉胶/魔芋胶复合膜保鲜纳米SiO2修饰工艺优化]".Journal of Chinese Institute of Food Science and Technology 19.7(2019):184-191.

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