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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