Ma, M.; Liu, Y.; Zhang, S.; Yuan, Y.
Edible Coating for Fresh-Cut Fruit and Vegetable Preservation: Biomaterials, Functional Ingredients, and Joint Non-Thermal Technology. Foods 2024, 13, 3937.
https://doi.org/10.3390/foods13233937
AMA Style
Ma M, Liu Y, Zhang S, Yuan Y.
Edible Coating for Fresh-Cut Fruit and Vegetable Preservation: Biomaterials, Functional Ingredients, and Joint Non-Thermal Technology. Foods. 2024; 13(23):3937.
https://doi.org/10.3390/foods13233937
Chicago/Turabian Style
Ma, Mengjie, Yueyue Liu, Shuaizhong Zhang, and Yongkai Yuan.
2024. "Edible Coating for Fresh-Cut Fruit and Vegetable Preservation: Biomaterials, Functional Ingredients, and Joint Non-Thermal Technology" Foods 13, no. 23: 3937.
https://doi.org/10.3390/foods13233937
APA Style
Ma, M., Liu, Y., Zhang, S., & Yuan, Y.
(2024). Edible Coating for Fresh-Cut Fruit and Vegetable Preservation: Biomaterials, Functional Ingredients, and Joint Non-Thermal Technology. Foods, 13(23), 3937.
https://doi.org/10.3390/foods13233937