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Isolation and Biophysical Study of Fruit Cuticles
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Role of the plum cuticle layer in influencing fruit texture and permeation during the salting process

Dongjie Liu1, Haoyu Zhou1, Hua Huang2

  • 1Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Food Chemistry
|December 29, 2024
PubMed

Keywords:
CuticlePermeationPlumSaltingWater loss

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