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Inhibition of browning via aqueous gel solution of Aloe vera: a new method for preserving fresh fruits as a case study on fresh kernels of Persian walnut

Asaad Habibi, Navid Yazdani, Najme Chatrabnous, Mahmoud Koushesh Saba, Kourosh Vahdati

2021Journal of Food Science and Technology29 citationsDOIOpen Access PDF

Topics & Concepts

Aloe veraBrowningPostharvestShelf lifePolyphenol oxidaseCoatingFood scienceChemistryAqueous solutionDistilled waterMathematicsHorticultureBotanyChromatographyBiologyPeroxidaseOrganic chemistryEnzymeNuts composition and effectsPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities
Inhibition of browning via aqueous gel solution of Aloe vera: a new method for preserving fresh fruits as a case study on fresh kernels of Persian walnut | Litcius