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For: Carrasco PB, de Oliveira VS, Paz Gonçalvez GC, Gandra EA, Mendonça CRB, Borges CD. Conservation of minimally processed pinhão using chitosan and gelatin coatings. Braz J Food Technol 2022. [DOI: 10.1590/1981-6723.09521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Number Cited by Other Article(s)
1
Moreira Pereira E, Dellinghausen Borges C, dos Santos Formiga A, Sidnaldo Pinsetta Junior J, Mattiuz BH, Santos Monteiro S. Conservation of red guava 'Pedro Sato' using chitosan and gelatin-based coatings produced by the layer-by-layer technique. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.06.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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