Chitosan nanoparticles as edible surface coating agent to preserve the fresh-cut bell pepper (Capsicum annuum L. var. grossum (L.) Sendt)
Xiaowen Hu, Kandasamy Saravanakumar, Anbazhagan Sathiyaseelan, Myeong‐Hyeon Wang
Topics & Concepts
PepperCapsicum annuumChitosanHorticultureNanoparticleCoatingBotanyChemistryMaterials scienceBiologyNanotechnologyBiochemistryNanocomposite Films for Food PackagingMicroencapsulation and Drying ProcessesEssential Oils and Antimicrobial Activity