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International Journal of Food Properties Volume 23, 2020 - Issue 1
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Original Article

Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

He Lia Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
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Yuru Shuia Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
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Shaohua Lia Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China;d Administration for Market Regulation of Weiyuan County, Neijiang, ChinaView further author information
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Yage Xinga Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaCorrespondence[email protected]
View further author information
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Qinglian Xua Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
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Xuanlin Lia Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, China;b Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, ChinaView further author information
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Hongbin Lina Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
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Qin Wangc Department of Nutrition and Food Science, Maryland University, College Park, MD, USAView further author information
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Hua Yanga Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
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Wenxiu Lia Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
&
Zhenming Chea Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bio-engineering, Xihua University, Chengdu, ChinaView further author information
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Pages 1214-1230 | Received 24 Mar 2020, Accepted 02 Jul 2020, Published online: 15 Jul 2020

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