Effects of acidic electrolyzed water treatment on storability, quality attributes and nutritive properties of longan fruit during storage.
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DOI: 10.1016/j.foodchem.2020.126641
Abstract: The aim of this study was to use acidic electrolyzed water (AEW) to treat longan fruit and evaluate the effects of AEW treatment on storability, quality attributes and nutritive properties of longans during storage. The… read more here.
Keywords: quality attributes; treatment; attributes nutritive; nutritive properties ... See more keywords