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Cherry tomato and Persimmon kaki conservation with a natural and biodegradable film

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Cherry tomato and Persimmon kaki conservation with a natural and biodegradable film

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Verdeguer Sancho, MM.; Rosello Caselles, J.; Castell Zeising, V.; Llorens Molina, JA.; Santamarina Siurana, MP. (2020). Cherry tomato and Persimmon kaki conservation with a natural and biodegradable film. Current Research in Food Science. 2:33-40. https://doi.org/10.1016/j.crfs.2019.11.005

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/155955

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Title: Cherry tomato and Persimmon kaki conservation with a natural and biodegradable film
Author: Verdeguer Sancho, Mercedes María Rosello Caselles, Josefa Castell Zeising, Vicente Llorens Molina, Juan Antonio Santamarina Siurana, M. Pilar
UPV Unit: Universitat Politècnica de València. Departamento de Ecosistemas Agroforestales - Departament d'Ecosistemes Agroforestals
Universitat Politècnica de València. Departamento de Química - Departament de Química
Universitat Politècnica de València. Departamento de Producción Vegetal - Departament de Producció Vegetal
Issued date:
Abstract:
[EN] The chemical composition of Essential Oils Satureja montana and Mentha longifolia was determined, and their activity against important phytopathogenic and post-harvest fungi was studied, to evaluate their potential ...[+]
Subjects: Essential oils , Antifungal activity , Food preservatives , Phytopatogenic fungi , Post-harvest fungi
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Current Research in Food Science. (eissn: 2665-9271 )
DOI: 10.1016/j.crfs.2019.11.005
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.crfs.2019.11.005
Project ID:
AEI/AGL2016-76699-R
Thanks:
This study has been financed by Generalitat Valenciana, Agencia Estatal de Investigación materiales biodegradables multicapa de alta barrera para el envasado activo de alimentos . (AGL2016-76699-R).
Type: Artículo

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