Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin-Reference-Cited by-同舟云学术

Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin

Published:2015-07 Issue: Volume:53 Page:195-205
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Chong Jia Xin,Lai Shaojuan,Yang Hongshun^ORCID

Funder

Ministry of Education

National University of Singapore

NSFC

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

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4. Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya;Brasil;LWT-Food Science and Technology,2012

5. In vitro study of the interaction between pectinase and chelate-soluble pectin in postharvest apricot fruits;Chen;European Food Research and Technology,2013

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