Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples

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Title
Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples
Authors
Keywords
Edible coating, Minimally processed fruit, Anti-browning agents, Polyphenol oxidase
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 66, Issue -, Pages 165-171
Publisher
Elsevier BV
Online
2015-10-24
DOI
10.1016/j.lwt.2015.10.022

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