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Effects of Different Edible Coatings in Physical,Chemical and Microbiological Characteristics of Minimally Processed Peaches (Prunus persica L. Batsch) |
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| Authors: | Sandriane Pizato William Renzo Cortez‐Vega Juliana Tais Andreghetto de Souza Carlos Prentice‐Hernández Caroline Dellinghausen Borges |
| Affiliation: | 1. Laboratory of Food Technology, School of Chemistry and Foods, Federal University of Rio Grande, , 96201‐900 Rio Grande, RS, Brazil;2. Department of Food Science, Federal University of Pelotas, , Pelotas, RS, Brazil |
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