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...
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| Hauptverfasser: | , , , , |
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| Format: | Online |
| Sprache: | spa |
| Veröffentlicht: |
Universidad de Sonora
2022
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| Online Zugang: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1728 |
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