Cellulose nanomaterials emulsion coatings for controlling physiological activity, modifying surface morphology, and enhancing storability of postharvest bananas ( Musa acuminate )

Published 2017 View Full Article

Authors

Keywords

Cellulose nanomaterials, Emulsion coatings, Physiological activity, Surface morphology, Storability, Bananas, Postharvest storage

Journal

FOOD CHEMISTRY

Volume 232, Issue -, Pages 359-368

Publisher

Elsevier BV

Online

2017-04-06

DOI

10.1016/j.foodchem.2017.04.028

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