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Coating Satsuma mandarin using grapefruit seed extract–incorporated carnauba wax for its preservation
Grapefruit seed extract (GSE)–incorporated carnauba wax (CW) coating was developed to preserve Satsuma mandarins (Citrus unshiu Marc.). GSE (1.00%, w/w)–incorporated CW (GSE–CW) coating emulsions and GSE (0.50%)–oregano oil (OO, 0.50%)–incorporated CW (GSE–OO–CW) coating emulsions reduced Penicilliu...
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| Izdano u: | Food Sci Biotechnol |
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| Glavni autori: | , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer Singapore
2018
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233408/ https://ncbi.nlm.nih.gov/pubmed/30483428 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0327-z |
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