Chitosan nanoparticles as edible surface coating agent to preserve the fresh-cut bell pepper (Capsicum annuum L. var. grossum (L.) Sendt)
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Title
Chitosan nanoparticles as edible surface coating agent to preserve the fresh-cut bell pepper (Capsicum annuum L. var. grossum (L.) Sendt)
Authors
Keywords
Chitosan nanocoating, Capsicum annuum, Antioxidant, Foodborne pathogen, Food preservation
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 165, Issue -, Pages 948-957
Publisher
Elsevier BV
Online
2020-09-29
DOI
10.1016/j.ijbiomac.2020.09.176
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