Effect of concentration of Curcuma longa L. on chitosan-starch based edible coating
The ability of chitosan-starch based coating to extend shelf life of strawberry were studied. The main objectives of this paper is to study the effects of different concentrations (20, 15, 10 and 5 μL) of Curcuma longa L. (CUR) essential oil into chitosan-based edible coating on surface tension in o...
| Published in: | Journal of Physics: Conference Series |
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| Main Author: | |
| Format: | Conference paper |
| Language: | English |
| Published: |
Institute of Physics Publishing
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85029576777&doi=10.1088%2f1742-6596%2f885%2f1%2f012008&partnerID=40&md5=57dd0a04547f6078ca198539be96de17 |