Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose-lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. Fortune
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08836.x/fullpdf
Reference42 articles.
1. Effect of waxing and cellophane lining on chemical quality indices of citrus fruit
2. Effect of Coatings and Prolonged Storage Conditions on Fresh Orange Flavor Volatiles, Degrees Brix, and Ascorbic Acid Levels
3. Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage
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