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Effect of Different Degree of Deacetylation,Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato
Authors:Ishak Ruzaina  Fang Zhong  Norizzah Abd Rashid  Wu Jia  Yue Li  Halimahton Zahrah Mohamed Som  Cheow Chong Seng  Adi Md Sikin  Noorakmar Ab Wahab  Mohd Zahid Abidin
Affiliation:1. Food Technology Department, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Malaysia;2. Department of Health Professional & Food Service, Faculty of Health & Life Sciences, Management and Science University, Shah Alam, Malaysia;3. State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China;4. School of Food Science and Nutrition, Universiti Malaysia Sabah, Sabah, Malaysia;5. Food Technology Department, Universiti Kuala Lumpur Malaysian Institute of Chemical & Bioengineering Technology, Malaysia
Abstract:
Keywords:
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