Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit

por Melvin R. Tapia-Rodriguez, A. Thalia Bernal-Mercado, Julian J. Palomares-Navarro, Rocio Sugich-Miranda, Yessica Enciso-Martinez, M. Reynaldo Cruz-Valenzuela, Luciana de Siqueira Oliveira, Francisco Ayala-Zavala, J. Fernando Ayala-Zavala
Publicado 2021