Preparation of Physalis alkekengi L. calyx total flavonoids-chitosan composite film and its effect on preservation of chilled beef

已完结 10 由 123 发布于 2025/9/3 17:45:09

DOI:10.1016/j.ijbiomac.2024.137768
作者：Jiaming Wang ,?Zhentao Li ,?Xinru Wu ,?Zifei Wang ,?Bin Liang ,?Yang Gao ,?Yonggang Dai ,?Qiong Wu
文献类型：期刊论文
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Elsevier

Abstract：In the present study, Physalis alkekengi L. calyx total flavonoids (PCTF) were extracted using the ultrasound-assisted ethanol method and separated and purified using macroporous resin AB-8.

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上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierSelf-assembled carboxymethyl chitosan/zinc alginate composite film with excellent water resistant and antimicrobial properties for chilled meat preservation