Skip to main navigation
Skip to search
Skip to main content
Teesside University's Research Portal Home
Home
Profiles
Research units
TeesRep
Student theses
Projects
Datasets
Press/Media
Search by expertise, name or affiliation
Effect of ascorbic acid and nisin on fresh-cut apples
Nutsuda Sumonsiri
Research output
:
Contribution to journal
›
Article
›
peer-review
3
Citations (Scopus)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Effect of ascorbic acid and nisin on fresh-cut apples'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Ascorbic Acid
100%
Fresh-cut Fruit
100%
Nisin
100%
Weight Loss
66%
Coated Samples
66%
Aerobic
33%
Microbial Growth
33%
Same-day
33%
Change in Colour
33%
Change in Weight
33%
Color Texture
33%
Sensory Quality
33%
Microbial Count
33%
Fresh-cut
33%
Sensory Evaluation
33%
Apple pieces
33%
Storage Days
33%
Fuji Apple
33%
Acceptability Index
33%
Texture Loss
33%
Color Loss
33%
Sodium Alginate
33%
Color Weight
33%
Food Science
Vitamin C
100%
Nisin
100%
Sodium
33%
Sensory Quality
33%
Sensory Evaluation
33%