Peralta-Ruiz, Y.; Tovar, C.D.G.; Sinning-Mangonez, A.; Coronell, E.A.; Marino, M.F.; Chaves-Lopez, C.
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. Polymers 2020, 12, 1822.
https://doi.org/10.3390/polym12081822
AMA Style
Peralta-Ruiz Y, Tovar CDG, Sinning-Mangonez A, Coronell EA, Marino MF, Chaves-Lopez C.
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. Polymers. 2020; 12(8):1822.
https://doi.org/10.3390/polym12081822
Chicago/Turabian Style
Peralta-Ruiz, Yeimmy, Carlos David Grande Tovar, Angie Sinning-Mangonez, Edgar A. Coronell, Marcos F. Marino, and Clemencia Chaves-Lopez.
2020. "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" Polymers 12, no. 8: 1822.
https://doi.org/10.3390/polym12081822
APA Style
Peralta-Ruiz, Y., Tovar, C. D. G., Sinning-Mangonez, A., Coronell, E. A., Marino, M. F., & Chaves-Lopez, C.
(2020). 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. Polymers, 12(8), 1822.
https://doi.org/10.3390/polym12081822