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Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices

Crossref DOI link: https://doi.org/10.1007/s13197-020-04265-0

Published Online: 2020-01-25

Published Print: 2020-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Alipoorfard, Faezeh

Jouki, Mohammad https://orcid.org/0000-0003-4114-3633
Tavakolipour, Hamid
License Information

Text and Data Mining valid from 2020-01-25

Version of Record valid from 2020-01-25
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Article History

Revised: 24 December 2019

Accepted: 16 January 2020

First Online: 25 January 2020

Compliance with ethical standards

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: We declare no potential conflict of interest related to this manuscript.

: We declare no ethical issue related with this article.

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