COMPARISON OF SWEET ORANGE (CITRUS SINENSIS) AND LEMON (CITRUS LIMONUM) ESSENTIAL OILS ON QUALITIES OF FRESH-CUT APPLES DURING STORAGE

Autor: NUTSUDA SUMONSIRI, WIPHAWEE DANPONGPRASERT, KAMONWAN THAIDECH

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 1, Pp 47-57 (2020)

Fresh-cut apple is one of the most popular minimally processed products with limited shelf-life. The objective of this research was to study the effect of sweet orange (Citrus sinensis) and lemon (Citrus limonum) essential oils in pectin-based edible

Externí odkaz: https://doaj.org/article/94bb9202afad4b38af35a3761802545a