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2014•Food and Bioprocess TechnologyOpen access

Effect of an Edible Nanomultilayer Coating by Electrostatic Self-Assembly on the Shelf Life of Fresh-Cut Mangoes

Marthyna Pessoa de Souza, Antônio Fernando de Melo Vaz, Miguel Ângelo Cerqueira, José A. Texeira, António Augusto Vicente, Maria G. Carneiro‐da‐Cunha

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Key concepts: Titratable acid, Browning, Ascorbic acid, Shelf life, Chemistry, Food science, Coating, Chitosan

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Effect of an Edible Nanomultilayer Coating by Electrostatic Self-Assembly on the Shelf Life of Fresh-Cut Mangoes — Research Paper | ScholarLens