Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins-Reference-Cited by-同舟云学术

Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical and nutritional quality of ‘Oronules’ mandarins

Published:2011-11-02 Issue:4 Volume:92 Page:794-802
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Contreras-Oliva Adriana,Rojas-Argudo Cristina,Pérez-Gago Maria B

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference32 articles.

1. The flavor of mandarin hybrids with different coatings;Hagenmaier;Postharvest Biol Technol,2002

2. Edible films and coatings: A review;Kester;Food Technol,1986

3. Effect of lipid type and amount of edible hydroxypropyl methylcellulose-lipid composite coatings used to protect postharvest quality of mandarins cv. Fortune;Pérez-Gago;J Food Sci,2002

4. Effect of edible coatings on quality of mandarins cv. Clemenules;Navarro-Tarazaga;Proc Fla State Hort Soc,2006

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