摘要 : Strawberry is an important and highly nutritious fruit crop that undergoes various postharvest qualitative losses. Therefore, the present study aimed to assess the synergistic effect of xanthan gum (XG) coatings with sodium nitrop... 展开
作者 | Anuja Gautam P.P.S. Gill NavPrem Singh S.K. Jawandha Rachna Arora Arashdeep Singh Ajay |
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作者单位 | |
期刊名称 | 《Food hydrocolloids》 |
页码/总页数 | 110208.1-110208.11 / 11 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Strawberry Edible coating Xanthan gum Sodium nitroprusside Antioxidant defense system Physicochemical quality |
DOI | 10.1016/j.foodhyd.2024.110208 |
馆藏号 | TS-085 |