טוען...
Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings
In this study, we aimed to investigate the effect of edible coatings and cold storage conditions on the skin color of red potatoes (Ciklamen and Modoc) stored for six months at 4 ± 2 °C and 90 ± 5% relative humidity (RH). The four different formulations used were sodium alginate (F1), sodium alginat...
שמור ב:
| הוצא לאור ב: | Foods |
|---|---|
| Main Authors: | , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI
2021
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8307985/ https://ncbi.nlm.nih.gov/pubmed/34359400 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071531 |
| תגים: |
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