Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin
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: 2015DOI: 10.1016/j.foodcont.2014.12.035
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Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin
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| contributor author | Jia Xin Chong | |
| contributor author | Shaojuan Lai | |
| contributor author | Hongshun Yang | |
| date accessioned | 2020-03-12T09:54:13Z | |
| date available | 2020-03-12T09:54:13Z | |
| date issued | 2015 | |
| identifier other | ur89eaR900mk4H_1MZCKLZxJei0q6tY6ULYaRZgl2HqcOs8obv.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/826847 | |
| format | general | |
| language | English | |
| title | Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 6544496 | |
| identifier doi | 10.1016/j.foodcont.2014.12.035 | |
| journal title | Food Control | |
| coverage | Academic | |
| pages | 195-205 | |
| journal volume | 53 | |
| filesize | 3538064 | |
| citations | 1 |