The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut “Red Delicious” apples

标题
The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut “Red Delicious” apples
作者
关键词
-
出版物
Innovative Food Science & Emerging Technologies
Volume 22, Issue -, Pages 188-196
出版商
Elsevier BV
发表日期
2013-10-08
DOI
10.1016/j.ifset.2013.09.008

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