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Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon (Citrus jambhiri).

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Title: Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon (Citrus jambhiri).
Authors: Das B; Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India., Devi LS; Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India., Dutta J; Functional NanoMaterials Group, Department of Applied Physics, School of Engineering Sciences, KTH Royal Institute of Technology, Hannes Alfvéns väg 12, 114 19 Stockholm, Sweden., Kumar S; Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India.
Source: Food chemistry: X [Food Chem X] 2024 Apr 06; Vol. 22, pp. 101349. Date of Electronic Publication: 2024 Apr 06 (Print Publication: 2024).
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Ltd Country of Publication: Netherlands NLM ID: 101751436 Publication Model: eCollection Cited Medium: Internet ISSN: 2590-1575 (Electronic) Linking ISSN: 25901575 NLM ISO Abbreviation: Food Chem X Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon (Citrus jambhiri).
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  Data: <searchLink fieldCode="AU" term="%22Das+B%22">Das B</searchLink>; Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India.<br /><searchLink fieldCode="AU" term="%22Devi+LS%22">Devi LS</searchLink>; Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India.<br /><searchLink fieldCode="AU" term="%22Dutta+J%22">Dutta J</searchLink>; Functional NanoMaterials Group, Department of Applied Physics, School of Engineering Sciences, KTH Royal Institute of Technology, Hannes Alfvéns väg 12, 114 19 Stockholm, Sweden.<br /><searchLink fieldCode="AU" term="%22Kumar+S%22">Kumar S</searchLink>; Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India.
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  Data: <searchLink fieldCode="JN" term="%22101751436%22">Food chemistry: X</searchLink> [Food Chem X] 2024 Apr 06; Vol. 22, pp. 101349. <i>Date of Electronic Publication: </i>2024 Apr 06 (<i>Print Publication: </i>2024).
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Ltd%22">Elsevier Ltd </searchLink><i>Country of Publication: </i>Netherlands <i>NLM ID: </i>101751436 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Internet <i>ISSN: </i>2590-1575 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2225901575%22">25901575 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem X <i>Subsets: </i>PubMed not MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=38623512
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        Value: 10.1016/j.fochx.2024.101349
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      – Code: eng
        Text: English
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      – TitleFull: Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon (Citrus jambhiri).
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            – D: 06
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              Text: 2024 Apr 06
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