Cofelice, M.; De Leonardis, A.; Letizia, F.; Iorizzo, M.; Cuomo, F.; Lopez, F.
Alginate-Based Edible Coating to Preserve the Quality and Extend the Shelf Life of Fresh-Cut Salad. Colloids Interfaces 2025, 9, 87.
https://doi.org/10.3390/colloids9060087
AMA Style
Cofelice M, De Leonardis A, Letizia F, Iorizzo M, Cuomo F, Lopez F.
Alginate-Based Edible Coating to Preserve the Quality and Extend the Shelf Life of Fresh-Cut Salad. Colloids and Interfaces. 2025; 9(6):87.
https://doi.org/10.3390/colloids9060087
Chicago/Turabian Style
Cofelice, Martina, Antonella De Leonardis, Francesco Letizia, Massimo Iorizzo, Francesca Cuomo, and Francesco Lopez.
2025. "Alginate-Based Edible Coating to Preserve the Quality and Extend the Shelf Life of Fresh-Cut Salad" Colloids and Interfaces 9, no. 6: 87.
https://doi.org/10.3390/colloids9060087
APA Style
Cofelice, M., De Leonardis, A., Letizia, F., Iorizzo, M., Cuomo, F., & Lopez, F.
(2025). Alginate-Based Edible Coating to Preserve the Quality and Extend the Shelf Life of Fresh-Cut Salad. Colloids and Interfaces, 9(6), 87.
https://doi.org/10.3390/colloids9060087