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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...
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| Publicado no: | Foods |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | 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 |
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