Impact of Novel Active Layer-by-Layer Edible Coating on the Qualitative and Biochemical Traits of Minimally Processed ‘Annurca Rossa del Sud’ Apple Fruit

The color changes brought on by the enzymatic interactions of phenolic compounds with released endogenous polyphenol oxidase and the penetration of oxygen into the tissue has a significant impact on the commercialization of fresh-cut fruit, such as apples. This process causes a loss of quality in fr...

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Detalles Bibliográficos
Autores principales: Magri, Anna, Rega, Pietro, Capriolo, Giuseppe, Petriccione, Milena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10179199/
https://www.ncbi.nlm.nih.gov/pubmed/37176023
http://dx.doi.org/10.3390/ijms24098315

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10179199/
https://www.ncbi.nlm.nih.gov/pubmed/37176023
http://dx.doi.org/10.3390/ijms24098315

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