Evolution of cherries texture in brine: Impact of harvest conditions during long-time storage

Autor: Ulrich Fleury, Wael Wahib, Jean Francois Maingonnat, Mohamed Elmaataoui, Catherine M.G.C. Renard

Publikováno v: LWT-Food Science and Technology (75), 243-250. (2017)
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 75, pp.243-250. ⟨10.1016/j.lwt.2016.08.059⟩

International audience; Texture is a primary quality attribute of brined sweet cherries (Prunus avium L.) and its preservation is a major objective for candying industry. In order to identify the harvest factors influencing textural changes during lo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8471f61c612fa7216e39a1bd64cd760
http://prodinra.inra.fr/record/370942