Physicochemical and microbiological characterization of pectin-based gelled emulsions coating applied on pre-cut carrots

Published 2019 View Full Article

Authors

Keywords

Gelled emulsion, Food spoilage, Controlled release, Active coating, Stability

Journal

FOOD HYDROCOLLOIDS

Volume 101, Issue -, Pages 105573

Publisher

Elsevier BV

Online

2019-12-09

DOI

10.1016/j.foodhyd.2019.105573

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