Effect of composite chitosan/sodium alginate gel coatings on the quality of fresh-cut purple-flesh sweet potato

HIGHLIGHTS

• who: Chit-Swe Chit and colleagues from the School of Food Science and Biotechnology, Kyungpook National University, Daegu, Republic of Korea have published the Article: Effect of Composite Chitosan/Sodium Alginate Gel Coatings on the Quality of Fresh-Cut Purple-Flesh Sweet Potato, in the Journal: Gels 2022, 8, x FOR PEER REVIEW of /2022/
• what: The antimicrobial properties of ChCSA coatings could Microbial contamination is the major reason for the deterioration of fresh-cut products. This study examined the effect of chitosan-, sodium alginate-, and their composite gelThis study examined the effect of chitosan . . .
  

   

  

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