Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings
The aim of this study was to develop new edible coatings based on apple pectin with a combination of antioxidants and antimicrobial agents to control enzymatic browning and microbial growth of fresh-cut ‘Rojo Brillante’ persimmon. The survival of important food-borne human pathogens artificially ino...
| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/4495 https://www.sciencedirect.com/science/article/abs/pii/S0925521415301290?via%3Dihub |
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