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The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles.
Chen, Hao; Guo, Xiao-Na; Zhu, Ke-Xue.
Afiliação
  • Chen H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
  • Guo XN; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
  • Zhu KX; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China. Electronic address: kxzhu@jiangnan.edu.cn.
Carbohydr Polym ; 309: 120704, 2023 Jun 01.
Article em En | MEDLINE | ID: mdl-36906365
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Quitosana Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Quitosana Idioma: En Ano de publicação: 2023 Tipo de documento: Article