Application of soy protein-beeswax edible coating with antioxidants: Effect reducing enzymatic browning of fresh-cut eggplants

Acta Horticulturae

Volumn 877, Issue , 2010, Pages 591-596

  Ghidelli, C ^a   Sanchis E ^a   Argudo, C R ^a   Mateos, M ^a   Del Rio M A ^a   Perez Gago M B ^a  

^a UNIVERSIDAD CEU CARDENAL HERRERA   (Spain)

Author keywords

Antioxidant; Edible coating; Enzymatic browning; Fresh cut eggplant

Indexed keywords

GLYCINE MAX; SOLANUM MELONGENA;

EID: 78649592363     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2010.877.77     Document Type: Conference Paper

References (12)

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