Antibacterial activity of Osmunda japonica (Thunb) polysaccharides and its effect on tomato quality maintenance during storage
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Science and Technology"
DOI: 10.1111/ijfs.14541
Abstract: Tomatoes are rich in nutrients, yet they have a short shelf life and are prone to decay due to bacterial invasion. Polysaccharides extracted from Osmunda japonica (Thunb) were briefly characterised. The inhibitory effect of polysaccharides… read more here.
Keywords: effect; japonica thunb; osmunda japonica;