Potential of chitosan from mushroom waste to enhance...

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Food Chemistry 2018 / 6

Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons

Poverenov, Elena, Arnon, Hadar, Zaicev, Yana, Bar, Viki, Danay, Ofer, Horev, Batia, Bilbao-Sainz, Cristina, McHugh, Tara, Rodov, Victor
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.06.045
Date:
June, 2018
File:
PDF, 905 KB
english, 2018
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