Effect of Starch-Based Edible Coatings on Quality of Minimally Processed Pummelo (Citrus maximaMerr.)
Author:
Publisher
Informa UK Limited
Subject
Horticulture,Plant Science,Agronomy and Crop Science,Ecology
Link
http://www.tandfonline.com/doi/pdf/10.1080/15538362.2011.630588
Reference38 articles.
1. New approaches in improving the shelf life of minimally processed fruit and vegetables
2. The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.)
3. Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage
4. Edible Coatings for Lightly Processed Fruits and Vegetables
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