Preparation and Characterization of Phenolic Acid-Chitosan Derivatives as an Edible Coating for Enhanced Preservation of Saimaiti Apricots
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11223548
Abstract: In this study, caffeic acid (CA) and chlorogenic acid (CGA) were incorporated onto chitosan (CS) using free radical grafting initiated by a hydrogen peroxide/ascorbic acid (H2O2/Vc) redox system. The structural properties of the CA (CA-g-CS)… read more here.
Keywords: phenolic acid; saimaiti; preparation characterization; characterization phenolic ... See more keywords