International Journal of Polymer Science / 2017 / Article / Fig 2

Research Article

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

Figure 2

Effects of three different polysaccharide-based edible coatings on TSS (a), TA (b), VC (c), and TP (d) contents of strawberry.
(a)
(b)
(c)
(d)

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