Chitosan-tea tree oil nanoemulsion and calcium chloride tailored edible coating increase the shelf life of fresh cut red bell pepper
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Title
Chitosan-tea tree oil nanoemulsion and calcium chloride tailored edible coating increase the shelf life of fresh cut red bell pepper
Authors
Keywords
Low molecular weight chitosan, Calcium chloride, Tea tree oil, Red bell pepper, Texture, Antioxidant, Antimicrobial
Journal
PROGRESS IN ORGANIC COATINGS
Volume 151, Issue -, Pages 106010
Publisher
Elsevier BV
Online
2020-11-24
DOI
10.1016/j.porgcoat.2020.106010
References
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