Enhancement of shelf-life of food items via immobilized enzyme nanoparticles on varied supports. A sustainable approach towards food safety and sustainability-Reference-Cited by-同舟云学术

Enhancement of shelf-life of food items via immobilized enzyme nanoparticles on varied supports. A sustainable approach towards food safety and sustainability

Published:2023-07 Issue: Volume:169 Page:112940
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Shouket Sumaira,khurshid Shazia,Khan Jahangir,Batool Razia,Sarwar Abid,Aziz Tariq,Alhomrani Majid,Alamri Abdulhakeem S.,Sameeh Manal Y.,Zubair Filimban Faten

Funder

Taif University

Deanship of Scientific Research, King Saud University

Publisher

Elsevier BV

Subject

Food Science

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4. Effect of hydrogen peroxide (H2O2) treatment on physicochemical characteristics of tomato fruits during post-harvest storage;Al-Saikhan;Australian Journal of Crop Science,2019

5. Control of Rhizopus soft rot and quality responses in plums (Prunus domestica L.) coated with gum arabic, oregano and rosemary essential oils;Andrade;Journal of Food Processing and Preservation,2017

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