Cinnamon essential oil incorporated in shellac, a novel bio-product to maintain quality of ‘Thomson navel’ orange fruit
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04798-4.pdf
Reference41 articles.
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3. Bai J, Baldwin EA, Hagenmaier RH (2002) Alternatives to shellac coatings provide comparable gloss, internal gas modification, and quality for 'Delicious' apple fruit. HortScience 37:559–563
4. Bajwa BE, Anjum FM (2007) Improving storage performance of Citrus reticulata blanco mandarins by controlling some physiological disorders. Int J Food Sci Tech 42:495–501
5. Bakkali F, Averbeck S, Averbeck D, Idaomar M (2008) Biological effects of essential oils–a review. Food Chem Toxicol 46:446–475
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