Grape Preservation Using Chitosan Combined with β-Cyclodextrin
The effect of 1% chitosan combined with 2% β-cyclodextrin to the preservation of fresh grapes under ambient temperature was investigated. The results indicated that the hydrogen bond formed between the hydroxyl group of β-cyclodextrin and the amidogen or hydroxyl group of chitosan and the crystal fo...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2013-01-01
|
| Series: | International Journal of Agronomy |
| Online Access: | http://dx.doi.org/10.1155/2013/209235 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!