Litcius/Paper detail

Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes

Gülçin Yıldız, Rana Muhammad Aadil

2021Journal of Food Science and Technology43 citationsDOIOpen Access PDF

Topics & Concepts

BrowningShelf lifeAscorbic acidFood scienceOdorChemistryCold storageAntioxidantHorticultureBiologyBiochemistryOrganic chemistryPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesNanocomposite Films for Food Packaging
Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes | Litcius