Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil
Article first published online: 8 APR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 10, pages 2192–2203, October 2014
How to Cite
Moreira, S. P., de Carvalho, W. M., Alexandrino, A. C., de Paula, H. C. B., Rodrigues, M. d. C. P., de Figueiredo, R. W., Maia, G. A., de Figueiredo, E. M. A. T. and Brasil, I. M. (2014), Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil. International Journal of Food Science & Technology, 49: 2192–2203. doi: 10.1111/ijfs.12535
- Issue published online: 16 SEP 2014
- Article first published online: 8 APR 2014
- Manuscript Accepted: 13 FEB 2014
- Manuscript Received: 6 OCT 2013
- National Council of Scientific and Technological Development (CNPq)
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