Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries.
Ana Muñoz-LabradorRodrigo MorenoMar VillamielAntonia MontillaPublished in: Journal of the science of food and agriculture (2018)
The results obtained demonstrate that US treatments give rise to pectin gels that can improve the quality of strawberries over their lifetime. © 2018 Society of Chemical Industry.