Effect of chitosan coating on respiratory behavior and quality of stored litchi under ambient temperature
- Author
- BAOFENG LIN1 2 ; YUMIN DU1 ; XINGQUAN LIANG2 ; XIAOYING WANG3 ; XIAOHUI WANG3 ; JIANHONG YANG1
[1] Department of Environmental Science, College of Resource and Environmental Science, Wuhan University, Wuhan 430079, China
[2] College of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
[3] State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Food, South China University of Technology, Guangzhou 510640, China - Source
Journal of food engineering. 2010, Vol 102, Num 1, pp 94-99, 6 p ; ref : 1/2 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chitosan Litchi Quality Respiration Temperature
- Keyword (fr)
- Chitosane Enrobage Litchi Qualité Respiration Température Fruit
- Keyword (en)
- Chitosan Coating Litchi Quality Respiration Temperature Fruit
- Keyword (es)
- Quitosano Envoltura Litchi Calidad Respiración Temperatura Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23287923
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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