Effects of antibrowning solution and chitosan-based edible coating on the quality of fresh-cut apple.

Effects of antibrowning solution and chitosan-based edible coating on the quality of fresh-cut apple.

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Bibliographic Details
Main Authors: PILON, L., SPRICIGO, P. C., BRITTO, D., ASSIS, O. B. G. de, CALBO, A. G., FERRAUDO, A. S., FERREIRA, M. D.
Other Authors: LUCIMEIRE PILON, CNPH; POLIANA CRISTINA SPRICIGO, UNIVERSIDADE FEDERAL DE SÃO CARLOS; DOUGLAS DE BRITTO; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA; ADONAI GIMENEZ CALBO, CNPDIA; ANTONIO SERGIO FERRAUDO, UNIVERSIDADE DE SÃO PAULO; MARCOS DAVID FERREIRA, CNPDIA.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2014-09-24
Subjects:Apple., firmness., chitosan, citric acid,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/995812
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/995812

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