The Effect of <i>Lactiplantibacillus plantarum</i> BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage
In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, <i>Lactiplantibacillus plantarum</i> BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut ap...
Guardado en:
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/357bab7f2c374c17988fd3f9c650bc9f |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|