Akbari, R.; Tarighi, J.; Razavi, M.S.; Tahmasebi, M.; Carullo, D.; Farris, S.
Extending the Shelf-Life of Nectarines through Fish Gelatin/Cellulose Nanocrystals/Cinnamon Essential Oil-Based Edible Coatings. Coatings 2024, 14, 736.
https://doi.org/10.3390/coatings14060736
AMA Style
Akbari R, Tarighi J, Razavi MS, Tahmasebi M, Carullo D, Farris S.
Extending the Shelf-Life of Nectarines through Fish Gelatin/Cellulose Nanocrystals/Cinnamon Essential Oil-Based Edible Coatings. Coatings. 2024; 14(6):736.
https://doi.org/10.3390/coatings14060736
Chicago/Turabian Style
Akbari, Reza, Javad Tarighi, Mahsa Sadat Razavi, Mohammad Tahmasebi, Daniele Carullo, and Stefano Farris.
2024. "Extending the Shelf-Life of Nectarines through Fish Gelatin/Cellulose Nanocrystals/Cinnamon Essential Oil-Based Edible Coatings" Coatings 14, no. 6: 736.
https://doi.org/10.3390/coatings14060736
APA Style
Akbari, R., Tarighi, J., Razavi, M. S., Tahmasebi, M., Carullo, D., & Farris, S.
(2024). Extending the Shelf-Life of Nectarines through Fish Gelatin/Cellulose Nanocrystals/Cinnamon Essential Oil-Based Edible Coatings. Coatings, 14(6), 736.
https://doi.org/10.3390/coatings14060736