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Effects of Active Packaging Based on Potato Starch/Nano Zinc Oxide/Fennel (Foeniculum vulgare Miller) Essential Oil on Fresh Pistachio during Cold Storage

Autor: Babapour, Hamid, Jalali, Hossein, Nafchi, Abdorreza Mohammadi, Jokar, Maryam

Publikováno v: Babapour, H, Jalali, H, Nafchi, A M & Jokar, M 2022, ' Effects of Active Packaging Based on Potato Starch/Nano Zinc Oxide/Fennel ( Foeniculum vulgare Miller ) Essential Oil on Fresh Pistachio during Cold Storage ', Journal of Nuts, vol. 13, no. 2, pp. 105-123 . https://doi.org/10.22034/jon.2022.1941353.1129

The purpose of this study was to evaluate the effects of a combination of zinc oxide nanoparticles (Nano-ZnO) and fennel essential oil (FEO) on the quality characteristics of fresh pistachio. The potato starch-based films containing different levels

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1202::e2ca721cae846489499a3badb48320fb
https://orbit.dtu.dk/en/publications/1cf8a2d2-b9e9-4045-bd47-cbf7030063e8