Article Versions Notes

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

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

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