Publication | Closed Access
Effect of using microencapsulated ascorbic acid in coatings based on resistant starch chayotextle on the quality of guava fruit
40
Citations
38
References
2019
Year
Food ChemistryAscorbic AcidEdible FilmGuava FruitFood PreservationFood EngineeringFood ProcessingFood QualityResistant Starch ChayotextleFood TechnologyHealth Sciences
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