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Volumn 95, Issue , 2014, Pages 81-87

Extending the shelf life of fresh-cut eggplant with a soy protein-cysteine based edible coating and modified atmosphere packaging

Author keywords

Cysteine; Enzymatic browning; Minimally processed eggplants; Soy protein edible coating; Superatmospheric oxygen packaging

Indexed keywords


EID: 84901239503     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2014.04.007     Document Type: Article
Times cited : (85)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.