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Refrigeration and edible coatings in blackberry (Rubus spp.) conservation
An experiment was conducted to evaluate the conservation of blackberry, cv. Tupy, stored under refrigeration and coated with different edible coatings. Four treatments were carried out: control T1 (uncoated), T2 (chitosan 1.5 %), T3 (cassava starch 2.5 %) and T4 (kefir grains in water 20 %), stored...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2012
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152517/ https://ncbi.nlm.nih.gov/pubmed/25190872 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0702-3 |
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