Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions
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DOI: 10.3390/foods11050641
Abstract: 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… read more here.
Keywords: quality; mild heat; minimally processed; heat treatment ... See more keywords