Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions

Bunching green onion is an Allium species that has been widely used in food flavorings and seasonings. This vegetable experiences a rapid loss of quality during storage due to physiological changes and microbial spoilage. In the current work, the single and combined effect of mild-heat treatment (55...

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Detalles Bibliográficos
Autores principales: Medina-Jaramillo, Carolina, Usgame-Fagua, Karen, Franco-González, Nelson, López-Córdoba, Alex
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909205/
https://www.ncbi.nlm.nih.gov/pubmed/35267274
http://dx.doi.org/10.3390/foods11050641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909205/
https://www.ncbi.nlm.nih.gov/pubmed/35267274
http://dx.doi.org/10.3390/foods11050641

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