Evaluation of edible chitosan, agar and thyme films to maintain the quality of ‘Hass’ avocado fruits during storage
In this work, edible films (PCs) based on chitosan (Q), agar (A) and thyme oil (T) were prepared in four different formulations (Q, A, QA and QAT), and their mechanical properties (tension and elongation at break) and water vapor permeability were evaluated. Infrared spectroscopy (FTIR), thermogravi...
Spremljeno u:
| Glavni autori: | , , , , |
|---|---|
| Format: | Online |
| Jezik: | spa |
| Izdano: |
Universidad de Sonora
2022
|
| Online pristup: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1728 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|
