Effect of chitosan coating, carbon dots and ultrasound treatment on microorganisms and physicochemical quality of fresh-cut lettuce
The effect of chitosan (CH) coating, carbon dots (CDs) and ultrasound (US) treatment on microorganisms and the physicochemical quality of fresh-cut (FC) lettuce was investigated. FC lettuces were treated by US and dipped into CD/CH coating, then packed and stored for 15 d at 4 °C. Results presented...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 6 vom: 31. Sept., Seite 574-582 |
|---|---|
| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2024
|
| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Edible coatings quality assessment ultrasound processing vegetables Chitosan 9012-76-4 Carbon 7440-44-0 Ascorbic Acid plus... |
| Accès en ligne |
Volltext |