Improved stability and antibacterial activity of cinnamaldehyde emulsion co-stabilized by cyclodextrin glycosyltransferase-catalyzed starch products and Tween 80
肉桂醛
化学
环糊精
乳状液
淀粉
催化作用
有机化学
糖基转移酶
食品科学
酶
作者
Shuangdi Chen,Zhaofeng Li,Bimal Chitrakar,Zhengbiao Gu,Xiaofeng Ban,Yan Hong,Li Cheng,Caiming Li