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...
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| Main Authors: | , , , , |
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| 語言: | English |
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Science Faculty of Chiang Mai University
2019
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| 在線閱讀: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=9775 http://cmuir.cmu.ac.th/jspui/handle/6653943832/65997 |
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