HIGHLIGHTS
- who: Camilo Gutiérrez-Jara et al. from the Food Engineering Department, Universidad del Bío-Bío, POBox, Av. Andrés Bello , have published the research work: Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries, in the Journal: Foods 2021, 10, x FOR PEER REVIEW of 18/02/2021
- what: The aim of this study was to apply a nanoemulsion (soybean oil with alginate solution) on sweet cherries with additional ionic cross-linking and evaluate its effect on the water barrier properties of the sweet cherry . . .
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