(Q59187990)

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Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose-lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. Fortune

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title

Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose-lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. Fortune (English)

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1 reference

M.B. Perez-Gago

1

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C. Rojas

series ordinal

2

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M.A. DelRio

series ordinal

3

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publication date

October 2002

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published in

Journal of Food Science

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volume

67

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issue

8

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page(s)

2903-2910

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cites work

Drying temperature effect on water vapor permeability and mechanical properties of whey protein-lipid emulsion films.

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https://api.crossref.org/works/10.1111%2FJ.1365-2621.2002.TB08836.X

retrieved

21 January 2018

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DOI

10.1111/J.1365-2621.2002.TB08836.X

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(Q59187990)

Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose-lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. Fortune

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