Luo, Z.; Li, G.; Du, Y.; Yi, J.; Hu, X.; Jiang, Y.
Enhancing Fresh-Cut Apple Preservation: Impact of Slightly Acidic Electrolyzed Water and Chitosan–Apple Essence Microencapsulation Coating on Browning and Flavor. Foods 2024, 13, 1585.
https://doi.org/10.3390/foods13101585
AMA Style
Luo Z, Li G, Du Y, Yi J, Hu X, Jiang Y.
Enhancing Fresh-Cut Apple Preservation: Impact of Slightly Acidic Electrolyzed Water and Chitosan–Apple Essence Microencapsulation Coating on Browning and Flavor. Foods. 2024; 13(10):1585.
https://doi.org/10.3390/foods13101585
Chicago/Turabian Style
Luo, Zhenyu, Guijing Li, Yanlin Du, Junjie Yi, Xiaosong Hu, and Yongli Jiang.
2024. "Enhancing Fresh-Cut Apple Preservation: Impact of Slightly Acidic Electrolyzed Water and Chitosan–Apple Essence Microencapsulation Coating on Browning and Flavor" Foods 13, no. 10: 1585.
https://doi.org/10.3390/foods13101585
APA Style
Luo, Z., Li, G., Du, Y., Yi, J., Hu, X., & Jiang, Y.
(2024). Enhancing Fresh-Cut Apple Preservation: Impact of Slightly Acidic Electrolyzed Water and Chitosan–Apple Essence Microencapsulation Coating on Browning and Flavor. Foods, 13(10), 1585.
https://doi.org/10.3390/foods13101585