Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante)
出版年份 2016 全文链接
标题
Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki
Thunb. cv. Rojo Brillante)
作者
关键词
-
出版物
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 97, Issue 1, Pages 252-260
出版商
Wiley
发表日期
2016-03-21
DOI
10.1002/jsfa.7722
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents
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