Fig. 6.
Sensory characteristics of fresh-cut apple coated with alginate, pectin and gellan during 16 days of storage at 4 °C. Fresh control (C), Alginate (A), Pectin (P), and Gellan (G). Data shown are mean ± standard deviation
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.