Effects of fish skin gelatin-chitosan composite coating film on the preservation of passion (Passiflora caerulea L.) fruit

CHEN Hongbin; LI Shuliang; JIANG Xuanjing; ZHENG Jinshui; CHEN Huaiyu; GUO Fengxian; ZHENG Zongping

doi:10.13995/j.cnki.11-1802/ts.032093

Effects of fish skin gelatin-chitosan composite coating film on the preservation of passion (Passiflora caerulea L.) fruit

CHEN Hongbin, LI Shuliang, JIANG Xuanjing, ZHENG Jinshui, CHEN Huaiyu, GUO Fengxian, ZHENG Zongping

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 134-141.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 134-141. DOI: 10.13995/j.cnki.11-1802/ts.032093

Effects of fish skin gelatin-chitosan composite coating film on the preservation of passion (Passiflora caerulea L.) fruit

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(18): 134-141 https://doi.org/10.13995/j.cnki.11-1802/ts.032093

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Received	Revised	Published
2022-04-23	2022-05-26	2022-09-25
Issue Date
2022-10-17

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