Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life
Exploiting safer methods for fruit preservation such as application of edible coatings can improve shelf life, valuable characteristics, and antioxidative capacity. The current study aimed to investigate the effect of a pectin-based edible coating on antioxidative capacity of plum fruit during shelf...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 7 vom: 09. Okt., Seite 583-592 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2020
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Anthocyanins antioxidative enzymes flavonoids postharvest Antioxidants Pectins 89NA02M4RX |
| Online verfügbar |
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