Open AccessThe combined effect of calcium, pectin methylesterase and mild heat on frozen mango quality
Author(s) -
Arpassorn Sirijariyawat,
Panita Ngamchuachit,
Rungkan Boonnattakorn,
Soraya Saenmuang
Publication year - 2018
Publication title -
aims agriculture and food
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 8
ISSN - 2471-2086
DOI - 10.3934/agrfood.2018.4.455
Subject(s) - pectin , chemistry , pectinesterase , calcium , food science , browning , lightness , horticulture , pectinase , enzyme , biochemistry , physics , organic chemistry , optics , biology