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Weria Weisany

Islamic Azad University, Science and Research Branch, Tehran

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Effect of edible coating nano-chitosan and encapsulated essential oil of Eryngium campestre L. on preserving cherry quality properties

2020 Food Science and Technology International
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Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits

2020 Food Hydrocolloids
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