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Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodcont.2014.12.035
DC FieldValue
dc.titleChitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin
dc.contributor.authorChong J.X.
dc.contributor.authorLai S.
dc.contributor.authorYang H.
dc.date.accessioned2016-09-09T00:49:37Z
dc.date.available2016-09-09T00:49:37Z
dc.date.issued2015
dc.identifier.citationChong 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
dc.identifier.issn9567135
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/127328
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodcont.2014.12.035
dc.publisherElsevier
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.foodcont.2014.12.035
dc.description.sourcetitleFood Control
dc.description.volume53
dc.description.page195-205
dc.identifier.isiut000352171700028
dc.published.statePublished
dc.grant.id31071617
dc.grant.id31200801
dc.grant.id31371851
dc.grant.id31471605
dc.grant.fundingagencyNSFC, National Natural Science Foundation of China
dc.grant.fundingagencyNSFC, National Natural Science Foundation of China
dc.grant.fundingagencyNSFC, National Natural Science Foundation of China
dc.grant.fundingagencyNSFC, National Natural Science Foundation of China
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