Effects of Vacuum Impregnation with Sucrose Solution on Mango Tissue

Journal of food science

Volumn 81, Issue 6, 2016, Pages E1412-E1418

  Lin, Xian ^a   Luo, Cailian ^a   Chen, Yulong ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

firmness; mango tissue; mass transfer; microstructure; vacuum impregnation

Indexed keywords

PECTIN; SUCROSE;

CHEMISTRY; DESICCATION; FOOD HANDLING; MANGIFERA; VACUUM;

DESICCATION; FOOD HANDLING; MANGIFERA; PECTINS; SUCROSE; VACUUM;

EID: 85028240109     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13309     Document Type: Article

References (26)