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Combination of sodium alginate-based coating with L-cysteine and citric acid extends the shelf-life of fresh-cut lotus root slices by inhibiting browning and microbial growth

Microbial GrowthEdible PackagingBiotechnologyFood PreservationFood EngineeringMicrobiologySodium Alginate-based CoatingPost-harvest PhysiologyCitric AcidFood SafetyHealth Sciences