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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| Main Authors: | , , , , |
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| Format: | Journal |
| Published: |
2019
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| Subjects: | |
| 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 |