Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas
Crossref DOI link: https://doi.org/10.1007/s11947-017-1874-7
Published Online: 2017-02-01
Published Print: 2017-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yang, Hongshun http://orcid.org/0000-0002-2965-4353
Wu, Qiongying
Ng, Li Ying
Wang, Shifei
Funding for this research was provided by:
Singapore Ministry of Education Academic Research Fund Tier 1 (R-143-000-583-112)
NSFC (31371851)
Industry funding (R-143-000-616-597)
License valid from 2017-02-01