Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: A review
Several studies have demonstrated the advantage of using of edible pectin films in preserving fruits and vegetables. Findings suggest that these films/coats act as a barrier on the surface of fruits and vegetables, which allows better moisture and water retention. It creates a good barrier by maximi...
| 出版年: | Applied Food Research |
|---|---|
| 第一著者: | |
| フォーマット: | Review |
| 言語: | English |
| 出版事項: |
Elsevier B.V.
2022
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| オンライン･アクセス: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85138783273&doi=10.1016%2fj.afres.2022.100221&partnerID=40&md5=4775e5917723e34208a134efb9a41c4d |