Open AccessUSE OF CHITOSAN AND XANTHAN GUMS TO EXTEND THE SHELF LIFE OF MINIMALLY PROCESSED BROCCOLI (Brassica oleracea L. Italica)
Publication year - 2020
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2020.12.1.15
Subject(s) - brassica oleracea , shelf life , chitosan , food science , xanthan gum , horticulture , chemistry , botany , biology , materials science , biochemistry , rheology , composite material