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1 Ergebnisse
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Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on..:
Gutiérrez-Jara, Camilo
;
Bilbao-Sainz, Cristina
;
McHugh, Tara
...
Foods. 10 (2021) 2 - p. 449 , 2021
Link:
https://doi.org/10.3390/foods10020449
RT Journal T1
Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods10020449&Exemplar=1&LAN=DE A1 Gutiérrez-Jara, Camilo A1 Bilbao-Sainz, Cristina A1 McHugh, Tara A1 Chiou, Bor-Sen A1 Williams, Tina A1 Villalobos-Carvajal, Ricardo PB MDPI AG YR 2021 SN 2304-8158 JF Foods VO 10 IS 2 SP 449 LK http://dx.doi.org/https://doi.org/10.3390/foods10020449 DO https://doi.org/10.3390/foods10020449 SF ELIB - SuUB Bremen
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