Effect of electrolyzed cassava starch-gelatin coating on biochemical properties and ripening of banana (Musa acuminata L.) fruits

• Autorzy: Pham T.T. , Nguyen T.L. , Nguyen L.P.L. , Baranyai L. , Trinh K.S.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 3
• Opis fizyczny: p.263-272,fig.,ref.

Twórcy

autor

Pham T.T.

• Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Hungary

autor

Nguyen T.L.

• Faculty of Fisheries, Nong Lam University, Ho Chi Minh City, Vietnam

autor

Nguyen L.P.L.

• Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Hungar
• Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Vietnam

autor

Baranyai L.

• Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Hungary

autor

Trinh K.S.

• Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City, Vietnam

Identyfikatory

DOI

10.31883/pjfns/152667