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
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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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