Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs

Yongli JiangDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information

Chenjun ZhuangDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information

Yu ZhongDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, ChinaCorrespondence[email protected]
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Yanyun ZhaoDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China;Department of Food Science and Technology, Oregon State University, Corvallis, USAView further author information

Yun DengDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information

Haiyan GaoFood Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, ChinaView further author information

Hangjun ChenFood Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, ChinaView further author information

Honglei MuFood Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, ChinaView further author information

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Yongli Jiang, Li Yu, Yunwen Hu, Zichun Zhu, Chenjun Zhuang, Yanyun Zhao & Yu Zhong. (2020) The preservation performance of chitosan coating with different molecular weight on strawberry using electrostatic spraying technique. International Journal of Biological Macromolecules 151, pages 278-285.
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Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs

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Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs

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