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Peer-reviewedCC BY-NC-NDFood chemistry: X

Effects of microencapsulated ε-Polylysine hydrochloride on quality and microbial indicators of salted bamboo shoots

  • Xianfen Cai1
  • Haonan Du1
  • Yang Wang1
  • Sitao Fei2
  • Shaoying Xu2
  • Yuxin Li1
  • Yang Ye1
  1. 1College of Food and Brewing Engineering, Sichuan University of Science & Engineering, Yibin, Sichuan 644005, China
  2. 2Yibin Youzheng Agricultural Development Co., Ltd., Yibin, Sichuan 644009, China
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Cite

BibTeXRIS
BibTeX
@article{cai2026effects,
  title = {{Effects of microencapsulated ε-Polylysine hydrochloride on quality and microbial indicators of salted bamboo shoots}},
  author = {Xianfen Cai and Haonan Du and Yang Wang and Sitao Fei and Shaoying Xu and Yuxin Li and Yang Ye},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13691155},
  note = {CC BY-NC-ND},
}
RIS
TY  - JOUR
TI  - Effects of microencapsulated ε-Polylysine hydrochloride on quality and microbial indicators of salted bamboo shoots
AU  - Xianfen Cai
AU  - Haonan Du
AU  - Yang Wang
AU  - Sitao Fei
AU  - Shaoying Xu
AU  - Yuxin Li
AU  - Yang Ye
PY  - 2026
DA  - 2026/10/16
JO  - Food chemistry: X
UR  - https://europepmc.org/article/PMC/PMC13691155
SN  - 2590-1575
ER  -