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The use of orange peel essential oil microemulsion and nanoemulsion in pectin‐based coating to extend the shelf life of fresh‐cut orange |
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| Authors: | Mohsen Radi Sara Akhavan‐Darabi Hamid‐Reza Akhavan Sedigheh Amiri |
| Affiliation: | 1. Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran;2. Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran;3. Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran |
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