Carboxymethyl cellulose coating delays chilling injury development and maintains eating quality of ‘Kinnow’ mandarin fruits during low temperature storage
出版年份 2020 全文链接
标题
Carboxymethyl cellulose coating delays chilling injury development and maintains eating quality of ‘Kinnow’ mandarin fruits during low temperature storage
作者
关键词
Antioxidant enzymes, Edible coating, Membrane permeability, Storage life, Sensory quality
出版物
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 168, Issue -, Pages 77-85
出版商
Elsevier BV
发表日期
2020-12-08
DOI
10.1016/j.ijbiomac.2020.12.028
参考文献
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