The use of orange peel essential oil microemulsion and nanoemulsion in pectin-based coating to extend the shelf life of fresh-cut orange
出版年份 2017 全文链接
标题
The use of orange peel essential oil microemulsion and nanoemulsion in pectin-based coating to extend the shelf life of fresh-cut orange
作者
关键词
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出版物
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 42, Issue 2, Pages e13441
出版商
Wiley
发表日期
2017-08-10
DOI
10.1111/jfpp.13441
参考文献
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