Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon
出版年份 2011 全文链接
标题
Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon
作者
关键词
Melon, Calcium lactate, Polysaccharide-based coatings, Shelf life, Quality, Osmotic dehydration
出版物
Food and Bioprocess Technology
Volume 6, Issue 1, Pages 80-91
出版商
Springer Nature
发表日期
2011-10-26
DOI
10.1007/s11947-011-0704-6
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。- Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate
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