Shelf life extension of green chillies (Capsicum annuum L.) using shellac-based surface coating in combination with modified atmosphere packaging
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2309-6.pdf
Reference44 articles.
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3. Barz W, Hoesel W (1977) Metabolism and degradation of phenolic compounds in plants. Phytochemistry 12:339–369
4. Ben-Yehoshua S, Rodov V (2002) Transpiration and water stress. In: Barz J, Brecht JK (eds) Postharvest physiology and pathology of vegetables. Marcel Dekker, Inc., New York, USA, pp 111–159
5. Bernal MA, Calderon AA, Pedreno MA, Munoz R, Barcelo RA, Caceres FM (1993) Dihydrocapsaicin oxidation by Capsicum annuum (var. annuum) peroxidase. J Food Sci 58(3):611–613
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