Optimization of cross-linked cassava starch coating formulation by response surface methodology and its preservation effects on ‘Shatangju’ mandarin

• Autorzy: Deng C. , Melnyk O. , Li G. , Li X. , Luo Y.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2023
• Tom: 73
• Numer: 4
• Opis fizyczny: p.332-344,fig.,ref.

Twórcy

autor

Deng C.

• College of Food and Biological Engineering, Hezhou University, 542899, Hezhou, China

autor

Melnyk O.

• Food Technology Department, Sumy National Agrarian University, 40021 Sumy, Ukraine

autor

Li G.

• College of Food and Biological Engineering, Hezhou University, 542899, Hezhou, China

autor

Li X.

• College of Food and Biological Engineering, Hezhou University, 542899, Hezhou, China

autor

Luo Y.

• College of Food and Biological Engineering, Hezhou University, 542899, Hezhou, China

Identyfikatory

DOI

10.31883/pjfns/173526