Optimizing Fresh-Cut Apple (Malus sylvestris (L.) Mill.) Quality Through Combination of Sodium Alginate and Calcium Chloride Coatings
<p>Fresh-cut fruit is a fruit product innovation that makes it easier for people to consume fruit, but it is not shelf-stable, which results in a decline in the physicochemical and organoleptic quality of the fruit. For example, cut apples are prone to browning and rotting, reducing their shel...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2024-11-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/25639 |
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