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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

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

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