Preparation and Characterization of p-Anisaldehyde Microcapsules and Its Application in Carrot Preservation
In order to develop plant essential oil microcapsules and evaluate their application in the preservation of fruits and vegetables, microcapsules were prepared by spray-drying method using p-anisaldehyde as the core material and octenyl succinic anhydride-modified starch and chitosan as the wall mate...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-030.pdf |
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