Application of an Alginate–Chitosan Edible Film on Figs (Ficus carica): Effect on Bioactive Compounds and Antioxidant Capacity
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Title
Application of an Alginate–Chitosan Edible Film on Figs (Ficus carica): Effect on Bioactive Compounds and Antioxidant Capacity
Authors
Keywords
Figs, Alginate–chitosan coating, Bioactive compounds, Antioxidant capacity, Sensory quality, Low-temperature storage
Journal
Food and Bioprocess Technology
Volume -, Issue -, Pages -
Publisher
Springer Nature
Online
2019-01-04
DOI
10.1007/s11947-018-2226-y
References
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