Recent Developments in Edible Coatings for Fresh Fruits and Vegetables

Categoría del artículo: A review

Publicado en línea: 31 dic 2021

Páginas: 127 - 140

Recibido: 01 dic 2020

Aceptado: 01 nov 2021

DOI: https://doi.org/10.2478/johr-2021-0022

Palabras clave

antimicrobial compounds, edible coatings, fabrication, functional coatings, preservation of fresh fruits and vegetables

© 2021 Neegam Nain et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.