Xanthan gum based edible coating enriched with cinnamic...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 06 Vol. 62; Iss. 1

Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears

Sharma, Sonu, Rao, T.V. Ramana
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Volume:
62
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.11.050
Date:
June, 2015
File:
PDF, 2.73 MB
english, 2015
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