SO

Shihua Mai1, Yue Ma1, Hongsheng Liu1,2

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

PubMed
概括

一种新的以粉为基础的泡包装,注入甲硫酸盐 (Na2S2O5),有效地保护易腐烂的水果. 这种创新材料释放二氧化硫 (SO2),抑制真菌生长,延长保质期并保持营养质量.

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