Obtaining minimally processed strawberry (Fragaria x ananassa) products and their physicochemical, microbiological, and sensory characterization by using edible coatings
The use of edible coatings (EC) has played an important role in the food industry, proving effective in fruit conservation. The objective of this work was to evaluate the effect of edible coatings on a set of physicochemical, microbiological, and sensory parameters of strawberry by using chitosan, c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2018-10-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/72982 |