Use of an exopolysaccharide-based edible coating and lactic acid bacteria with antifungal activity to preserve the postharvest quality of cherry tomato
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Title
Use of an exopolysaccharide-based edible coating and lactic acid bacteria with antifungal activity to preserve the postharvest quality of cherry tomato
Authors
Keywords
Edible coating, Exopolysaccharide, Lactic acid bacteria, Antifungal activity, Cherry tomato
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 151, Issue -, Pages 112225
Publisher
Elsevier BV
Online
2021-07-28
DOI
10.1016/j.lwt.2021.112225
References
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