Wu, X.; Wang, H.; Zhou, Y.; Xi, W.; Zhang, Y.; Li, S.; Tang, J.; Li, S.; Zhang, Q.; Liu, Y.;
et al. Preservation of Anthocyanins in Postharvest Grapes Through Carboxymethyl Chitosan Films Containing Citrus Essential Oil Emulsion via Enzymatic Regulation. Foods 2025, 14, 2015.
https://doi.org/10.3390/foods14122015
AMA Style
Wu X, Wang H, Zhou Y, Xi W, Zhang Y, Li S, Tang J, Li S, Zhang Q, Liu Y,
et al. Preservation of Anthocyanins in Postharvest Grapes Through Carboxymethyl Chitosan Films Containing Citrus Essential Oil Emulsion via Enzymatic Regulation. Foods. 2025; 14(12):2015.
https://doi.org/10.3390/foods14122015
Chicago/Turabian Style
Wu, Xinye, Haiying Wang, Yuan Zhou, Wei Xi, Yiqin Zhang, Shanshan Li, Jiaying Tang, Suqing Li, Qing Zhang, Yaowen Liu,
and et al. 2025. "Preservation of Anthocyanins in Postharvest Grapes Through Carboxymethyl Chitosan Films Containing Citrus Essential Oil Emulsion via Enzymatic Regulation" Foods 14, no. 12: 2015.
https://doi.org/10.3390/foods14122015
APA Style
Wu, X., Wang, H., Zhou, Y., Xi, W., Zhang, Y., Li, S., Tang, J., Li, S., Zhang, Q., Liu, Y., Li, J., Chen, M., & Qin, W.
(2025). Preservation of Anthocyanins in Postharvest Grapes Through Carboxymethyl Chitosan Films Containing Citrus Essential Oil Emulsion via Enzymatic Regulation. Foods, 14(12), 2015.
https://doi.org/10.3390/foods14122015