The effects of chitosan coating and vacuum packaging on quality of fresh‐cut pumpkin slices during storage
Author:
Affiliation:
1. Department of Biology, Faculty of Science and Letters Manisa Celal Bayar University Manisa Turkey
2. Department of Food Engineering, Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16365
Reference56 articles.
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2. Application of pectin coating containing essential oil for increasing quality of strawberry fruit;Abdi S.;Journal of Postharvest Technology,2017
3. Effects of microwave and hot-air drying methods on colour, β-carotene and radical scavenging activity of apricots
4. Tristimulus measurements (CIELAB 76) of port wine colour;Bakker J.;Vitis,1986
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