Condicions d'accésAccés restringit per política de l'editorial
In this work, a comparative study between Aloe vera, chitosan (formulated with acetic (-AC) or citric acid
(-C)) and sodium alginate edible coatings was conducted to evaluate the effects on the quality and shelf
life of minimally processed kiwifrui
CitacióBenítez, S. [et al.]. Aloe vera as an alternative to traditional edible coatings used in freshcut fruits: A case of study with kiwifruit slices. "LWT-food science and technology", Abril 2015, vol. 61, núm. 1, p. 184-193.