Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana (<i>Musa acuminata</i> L.) Fruits
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://journal.pan.olsztyn.pl/pdf-152667-78185
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