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Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review |
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| Affiliation: | 1. Chemical Biology Lab (ASK-II), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur, 613401, Tamilnadu, India;2. Department of Fruit and Vegetable Technology, Central Food Technological Research Institute (CFTRI), Mysore 570020, India;3. Biofilm Biology Lab, Centre for Research on Infectious Diseases (CRID), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur 613 401,Tamil Nadu, India |
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