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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Physics Publishing
2017
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| Subjects: | |
| Online Access: | View Fulltext in Publisher View in Scopus |