The Improvement of Texture and Quality of Minimally Processed Litchi Fruit Using Various Calcium Salts
© 2016 Wiley Periodicals, Inc. The efficacies of three calcium salts at different concentrations (0.5–3%) and temperatures (4, 25 and 50C) were studied to improve texture and quality of litchi arils cv. “Jugkapat.” A peroxyacetic acid was used as sanitizer in pre- (100 mg/L, 3 min) and post-deseedin...
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| Main Authors: | , , , |
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84964378431&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/41247 |
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| Institution: | Chiang Mai University |