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Application of active Kurdi gum and Farsi gum-based coatings in banana fruits
This study evaluated the effects of Kurdi gum (KG) and Farsi gum (FG) based coatings with and without ethanolic Prosopis farcta extract (PFE; 0, 0.25 and 0.5%) on microbial, physicochemical, and sensory properties as well as respiration and ethylene production rates of banana fruits during storage (...
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| 發表在: | J Food Sci Technol |
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| Main Authors: | , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2020
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7520490/ https://ncbi.nlm.nih.gov/pubmed/33071345 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04462-x |
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