Improving the shelf life of fresh cut kiwi using nanoemulsion coatings with antioxidant and antimicrobial agents
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DOI: 10.1016/j.fbio.2021.101015
Abstract: Abstract The effect of nanoemulsion coatings with antioxidant and antimicrobial agents on the physicochemical, antioxidant properties and microbial stability of ready to eat fresh cut kiwi slices during storage at 5±1 °C for 7 days… read more here.
Keywords: nanoemulsion coatings; coatings antioxidant; cut kiwi; cut ... See more keywords