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Optimization of edible coating formulations for improving postharvest quality and shelf life of pear fruit using response surface methodology
The effect of composite edible films containing soy protein isolate (SPI) in combination with additives like hydroxypropyl methylcellulose (HPMC) and olive oil on ‘Babughosha’ pear (Pyrus communis L.) stored at ambient temperature (28 ± 5 °C and 60 ± 10% RH) was evaluated using Response surface meth...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5305695/ https://ncbi.nlm.nih.gov/pubmed/28242897 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2359-9 |
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