Effects of antibrowning solution and chitosan-based edible coating on the quality of fresh-cut apple.

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dc.contributorLUCIMEIRE PILON, CNPH; POLIANA CRISTINA SPRICIGO, UNIVERSIDADE FEDERAL DE SÃO CARLOS; DOUGLAS DE BRITTO; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA; ADONAI GIMENEZ CALBO, CNPDIA; ANTONIO SERGIO FERRAUDO, UNIVERSIDADE DE SÃO PAULO; MARCOS DAVID FERREIRA, CNPDIA.
dc.creatorPILON, L.
dc.creatorSPRICIGO, P. C.
dc.creatorBRITTO, D.
dc.creatorASSIS, O. B. G. de
dc.creatorCALBO, A. G.
dc.creatorFERRAUDO, A. S.
dc.creatorFERREIRA, M. D.
dc.date2014-09-24T11:11:11Z
dc.date2014-09-24T11:11:11Z
dc.date2014-09-24
dc.date2013
dc.date2014-12-16T11:11:11Z
dc.date.accessioned2026-07-07T04:06:07Z
dc.identifierInternational Journal of Postharvest Technology and Innovation , [S. l.] v. 207-208, p. 151-164, 2013.
dc.identifier1744-7550
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/995812
dc.identifier.urihttp://hdl.handle.net/123456789/451714
dc.languageeng
dc.rightsopenAccess
dc.subjectApple
dc.subjectchitosan
dc.subjectfirmness
dc.subjectcitric acid
dc.titleEffects of antibrowning solution and chitosan-based edible coating on the quality of fresh-cut apple.
dc.typeArtigo de periódico

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