Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears

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Title
Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears
Authors
Keywords
Surface browning, Quality, Pyrus pyrifolia, L., Minimal processing
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 791-800
Publisher
Elsevier BV
Online
2014-12-06
DOI
10.1016/j.lwt.2014.11.050

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