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The Effect of Alginate-Based Edible Coating Enriched with Citric Acid and Ascorbic Acid on Texture, Appearance and Eating Quality of Apple Fresh-Cut
International Journal of Fruit Science ( IF 2.4 ) Pub Date : 2020-12-14 , DOI: 10.1080/15538362.2020.1856018 Solaleh Najafi Marghmaleki 1 , Seyed Mohammad Hassan Mortazavi 1 , Hassan Saei 1 , Ahmad Mostaan 2
International Journal of Fruit Science ( IF 2.4 ) Pub Date : 2020-12-14 , DOI: 10.1080/15538362.2020.1856018 Solaleh Najafi Marghmaleki 1 , Seyed Mohammad Hassan Mortazavi 1 , Hassan Saei 1 , Ahmad Mostaan 2
Affiliation
Incorporating antibrowning agents into the edible coating is a conventional processing technique for fresh-cut preparation. The main quality attributes of fresh-cuts, i.e., appearance color, taste ...
中文翻译：
富含柠檬酸和抗坏血酸的海藻酸盐基食用涂层对鲜切苹果质地、外观和食用品质的影响
在可食用涂层中加入抗褐变剂是鲜切制品的常规加工技术。鲜切菜的主要品质属性，即外观颜色、口感...
更新日期：2020-12-14
中文翻译：
富含柠檬酸和抗坏血酸的海藻酸盐基食用涂层对鲜切苹果质地、外观和食用品质的影响
在可食用涂层中加入抗褐变剂是鲜切制品的常规加工技术。鲜切菜的主要品质属性，即外观颜色、口感...
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