Influence of Calcium Salts on Quality and Microstructure of Minimally-processed Litchi Fruit
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 (TA), total soluble solids (TSS), pectin methylester...
Saved in:
Main Authors: | , , , , |
---|---|
Language: | English |
Published: |
Science Faculty of Chiang Mai University
2019
|
Subjects: | |
Online Access: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=9775 http://cmuir.cmu.ac.th/jspui/handle/6653943832/65997 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Chiang Mai University |
Language: | English |
Be the first to leave a comment!