Influence of polysaccharide-based edible coatings on enzymatic browning and oxidative senescence of fresh-cut lettuce.
Li L, Yi P, Li C, Xin M, Sun J, He X, Sheng J, Zhou Z, Zheng F, Li J, Liu G, Ling D, Tang J, Li Z, Yang Y, Tang Y.
Li L, et al. Among authors: li c, li j, li z.
Food Sci Nutr. 2021 Jan 8;9(2):888-899. doi: 10.1002/fsn3.2052. eCollection 2021 Feb.
Food Sci Nutr. 2021.
PMID: 33598172
Free PMC article.