Articles
Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki ‘Rojo Brillante’) by apple-pectin-based edible coating and modified atmosphere packaging
Article number
1141_38
Pages
305 – 310
Language
English
Abstract
Authors
E. Sanchís, C. Ghidelli, L. Palou, M.B. Pérez-Gago, C. Sheth, M. Mateo
Keywords
enzymatic browning, antioxidants, antimicrobial agents, shelf-life
Online Articles (47)
