Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries
出版年份 2021 全文链接
标题
Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries
作者
关键词
-
出版物
Foods
Volume 10, Issue 2, Pages 449
出版商
MDPI AG
发表日期
2021-02-19
DOI
10.3390/foods10020449
参考文献
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