Differences in Physicochemical Characters of Fresh-Cut Mango, Mangosteen and Rambutan Due to Calcium Chloride Application

Food Science and Nutrition Pub Date : 2021-07-09 DOI:10.24966/fsn-1076/100107

L. Suriati

引用次数: 8

Abstract

The effect of the application of calcium chloride on the physicochemical changes of fresh-cut tropical fruits during storage processes was evaluated.

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氯化钙对鲜切芒果、山竹和红毛丹理化性状的影响

研究了施用氯化钙对热带鲜切水果贮藏过程中理化变化的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Nutrition

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