Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries
The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl<sub>2</sub> cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d...
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| Päätekijät: | , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2021-02-01
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| Sarja: | Foods |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2304-8158/10/2/449 |
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