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Coating of oxidized banana starch and olive oil for the preservation of cherry tomatoes (Solanum lycopersicum cv. Cerasiforme)
by
Cedeño Sares, Luis Alberto
,
Casariego Año, Alicia
,
García Pérez, Mario A.
,
Jumbo Peña, Ney David
,
Machuca Román, Jennifer Viviana
Published in
Revista Facultad Nacional de Agronomía, Medellín
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Revista Facultad Nacional De Agronomía, Medellín
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Absorption
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Agronomy
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Biodegradation
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Carbohydrates
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Coatings
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Conservation
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Food Industry
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Freshness
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Fruits
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Glycerol
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Immersion Coating
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Lipids
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Musa Paradisiaca
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Olive Oil
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Oxidation
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Ripening
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Shelf Life
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Solanum Lycopersicum Cerasiforme
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Starch
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Starches
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