Effect of Edible Coatings Containing Soy Protein Isolate (SPI) on the Browning and Moisture Content of Cut Fruit and Vegetables

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Original language	Korean
Journal	Journal of Applied Biological Chemistry
State	Published - 2011

Cite this

@article{956f745d014e462598559965cf341c80,

title = "Effect of Edible Coatings Containing Soy Protein Isolate (SPI) on the Browning and Moisture Content of Cut Fruit and Vegetables",

author = "CHOI YONG-HWA",

year = "2011",

language = "Korean",

journal = "Journal of Applied Biological Chemistry",

issn = "1976-0442",

publisher = "The Korean Society for Applied Biological Chemistry",

}