Cinnamaldehyde nanoemulsion-loaded pectin films for delaying quality deterioration of fresh-cut chili pepper during refrigerated storage: Influence of pectin esterification and nanoemulsion concentration.
- DOI
- 10.1016/j.fochx.2026.104469
- Published
- 2026 Oct
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104469,
title = {Cinnamaldehyde nanoemulsion-loaded pectin films for delaying quality deterioration of fresh-cut chili pepper during refrigerated storage: Influence of pectin esterification and nanoemulsion concentration.},
author = {Li Z and Zhao X and Yang Q and Wang D and Wang P and Zhao S and Zhao W},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104469},
url = {https://doi.org/10.1016/j.fochx.2026.104469}
}RIS
TY - JOUR TI - Cinnamaldehyde nanoemulsion-loaded pectin films for delaying quality deterioration of fresh-cut chili pepper during refrigerated storage: Influence of pectin esterification and nanoemulsion concentration. AU - Li Z AU - Zhao X AU - Yang Q AU - Wang D AU - Wang P AU - Zhao S AU - Zhao W PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104469 UR - https://doi.org/10.1016/j.fochx.2026.104469 ER -
APA
Z, L., X, Z., Q, Y., D, W., P, W., S, Z., & W, Z. (2026). Cinnamaldehyde nanoemulsion-loaded pectin films for delaying quality deterioration of fresh-cut chili pepper during refrigerated storage: Influence of pectin esterification and nanoemulsion concentration.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104469
Source records
- pubmed · retrieved 2026-09-25T20:44:02.907Z