:

Yawen Yin1, Hong Xia1, Xuan Lv1

  • 1National Engineering Laboratory for Modern Silk, College of Textile and Clothing Engineering, Soochow University, Suzhou, Jiangsu, 215123, PR China.

概括

在新的凝中使微藻不动,提高了抗氧化剂的产生,并创造了有效的生物活性包装. 这种可持续的方法提高了食品的保存,减少了浪费,提高了新鲜度.