Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing-Reference-Cited by-同舟云学术

Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing

Published:2015-08 Issue: Volume:106 Page:21-32
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Donsì Francesco,Marchese Enrico,Maresca Paola^ORCID,Pataro Gianpiero,Vu Khanh Dang,Salmieri Stephane,Lacroix Monique,Ferrari Giovanna

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference63 articles.

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4. Efficacy of the combined application of chitosan and locust bean gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates;Aloui;Int. J. Food Microbiol.,2014

5. Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli;Alvarez;LWT-Food Sci. Technol.,2013

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