Development of antimicrobial edible coating based on modified chitosan for the improvement of strawberries shelf life
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DOI: 10.1007/s10068-018-00554-9
Abstract: Edible antimicrobial coating produced from chitosan (CS) and its derivative was applied to improve the shelf life of fresh strawberries at 10 °C. Fruits treated with coating solution was stored at 10 °C and evaluated for weight… read more here.
Keywords: edible coating; antimicrobial edible; coating; coating based ... See more keywords