Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings
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C. Ghidelli | M. Mateos | M. Pérez-Gago | L. Palou | C. Sheth | E. Sanchis | S. González | M. Pérez-Gago