Eco-sustainable Coatings Based on Chitosan, Pectin, and Lemon Essential Oil Nanoemulsion and Their Effect on Strawberry Preservation.
Gabriela Abdalla,Cassamo Ussemane Mussagy,Giovana Sant'Ana Pegorin Brasil,Mateus Scontri,Josana Carla da Silva Sasaki,Yanjin Su, Camila Bebber, Raildis Ribeiro Rocha,Ana Paula de Sousa Abreu,Rogerio Penna Goncalves,Betina Sayeg Burd, Mariana Ferraz Pacheco,Karoline Mansano Romeira,Flavio Pereira Picheli,Nayrim Brizuela Guerra,Neda Farhadi,Juliana Ferreira Floriano,Samuel Forster,Siqi He,Huu Tuan Nguyen,Arne Peirsman,Zuzana Tirpakova,Shuyi Huang,Mehmet Remzi Dokmeci, Ernando Silva Ferreira,Lindomar Soares dos Santos,Rodolfo Debone Piazza,Rodrigo Fernando Costa Marques,Alejandro Gomez,Vadim Jucaud,Bingbing Li,Henriette Monteiro Cordeiro de Azeredo,Rondinelli Donizetti Herculano International Journal of Biological Macromolecules（2023）
关键词
Edible coatings,Postharvest preservation,Oil release,Fungi,Essential oil nanoemulsion
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