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Journal: Polymers, 2020
Volume: 12
Number: 1822

Article: Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto” (Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage
Authors: by Yeimmy Peralta-Ruiz, Carlos David Grande Tovar, Angie Sinning-Mangonez, Edgar A. Coronell, Marcos F. Marino and Clemencia Chaves-Lopez
Link: https://www.mdpi.com/2073-4360/12/8/1822

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