Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate–cocoa coating on the quality of fresh‐cut oranges during storage-Reference-Cited by-同舟云学术

Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate–cocoa coating on the quality of fresh‐cut oranges during storage

Published:2022-02-12 Issue:11 Volume:102 Page:4454-4461
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Glicerina Virginia¹^ORCID,Siroli Lorenzo²^ORCID,Betoret Ester³,Canali Giada¹,Dalla Rosa Marco¹²,Lanciotti Rosalba¹²,Romani Santina¹²

Affiliation:

1. Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater Studiorum, University of Bologna Cesena Forli‐Cesena Italy

2. Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna Cesena Forli‐Cesena Italy

3. Instituto de Agroquimica y Tecnologia de Alimentos (IATA) Calle catedratico Agustìn Escardino Paterna Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11799

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