Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes

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Title
Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes
Authors
Keywords
Fresh-cut tomatoes, Pulsed light, Texture, Pectin methylesterase, Polygalacturonase, Sensory evaluation
Journal
Innovative Food Science & Emerging Technologies
Volume 45, Issue -, Pages 29-35
Publisher
Elsevier BV
Online
2017-08-18
DOI
10.1016/j.ifset.2017.08.007

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