Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodcont.2014.12.035
Title: Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin
Authors: Chong J.X.
Lai S.
Yang H. 
Issue Date: 2015
Publisher: Elsevier
Citation: Chong J.X., Lai S., Yang H. (2015). Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin. Food Control 53 : 195-205. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodcont.2014.12.035
Source Title: Food Control
URI: http://scholarbank.nus.edu.sg/handle/10635/127328
ISSN: 9567135
DOI: 10.1016/j.foodcont.2014.12.035
Appears in Collections:Staff Publications

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