Influence of calcium salts on quality and microstructure of minimally-processed litchi fruit

Influence of calcium salts on quality and microstructure of minimally-processed litchi fruit

© 2019, Chiang Mai University. All rights reserved. Three different calcium salts (calcium chloride, calcium lactate, and calcium propionate) were used to improve the texture quality and microstructure of minimally-processed litchi fruit (Litchi chinensis cv. ‘Jugkapat’). The pH, titratable acidity...

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Bibliographic Details
Main Authors: Putkrong Phanumong, Sang Moo Kim, Jurmkwan Sangsuwan, Noppol Leksawasdi, Nithiya Rattanapanone
Format: Journal
Published: 2019
Subjects:
Biochemistry, Genetics and Molecular Biology
Chemistry
Materials Science
Mathematics
Physics and Astronomy
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85067916811&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/65414
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85067916811&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/65414

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