Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit
This research was designed to study the effects of chitosan and citric acid (CA) on pericarp browning and polyphenol oxidase (PPO) activity of longan fruit. The experiment was conducted by dipping longan fruit in 1.2% (w/v) chitosan coating solution containing 1.0% CA (pH 3.3) for 2 min, in 1.0% CA...
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| Main Authors: | , , , |
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| 格式: | 雜誌 |
| 出版: |
2018
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| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77952187794&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49483 |
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| 機構: | Chiang Mai University |