Please use this identifier to cite or link to this item:
https://doi.org/10.1016/j.foodcont.2014.12.035
DC Field | Value | |
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dc.title | Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin | |
dc.contributor.author | Chong J.X. | |
dc.contributor.author | Lai S. | |
dc.contributor.author | Yang H. | |
dc.date.accessioned | 2016-09-09T00:49:37Z | |
dc.date.available | 2016-09-09T00:49:37Z | |
dc.date.issued | 2015 | |
dc.identifier.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 | |
dc.identifier.issn | 9567135 | |
dc.identifier.uri | http://scholarbank.nus.edu.sg/handle/10635/127328 | |
dc.description.uri | http://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodcont.2014.12.035 | |
dc.publisher | Elsevier | |
dc.type | Article | |
dc.contributor.department | CHEMISTRY | |
dc.description.doi | 10.1016/j.foodcont.2014.12.035 | |
dc.description.sourcetitle | Food Control | |
dc.description.volume | 53 | |
dc.description.page | 195-205 | |
dc.identifier.isiut | 000352171700028 | |
dc.published.state | Published | |
dc.grant.id | 31071617 | |
dc.grant.id | 31200801 | |
dc.grant.id | 31371851 | |
dc.grant.id | 31471605 | |
dc.grant.fundingagency | NSFC, National Natural Science Foundation of China | |
dc.grant.fundingagency | NSFC, National Natural Science Foundation of China | |
dc.grant.fundingagency | NSFC, National Natural Science Foundation of China | |
dc.grant.fundingagency | NSFC, National Natural Science Foundation of China | |
Appears in Collections: | Staff Publications |
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