Functional Properties and Preservative Effect of P-Hydroxybenzoic Acid Grafted Chitosan Films on Fresh-Cut Jackfruit
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DOI: 10.3390/foods11091360
Abstract: In the present study, p-hydroxybenzoic acid-grafted chitosan (PA-g-CS) conjugates with different grafting degrees were synthesized by a free radical-regulated grafting approach. The conjugates were further developed into films by casting, and their characteristics and preservative… read more here.
Keywords: acid grafted; effect; fresh cut; grafted chitosan ... See more keywords