Work

Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

Year: 2020

Type: review

Source: Environmental Chemistry Letters

DOI: 10.1007/s10311-020-01126-2

Authors: Adithya Sridhar, Muthamilselvi Ponnuchamy, Ponnusamy Senthil Kumar, Ashish Kapoor

Institutions: SRM Institute of Science and Technology, Sri Sivasubramaniya Nadar College of Engineering

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production, Good health and well-being

Open Access status: bronze

OpenAlex ID: W3101215952

FWCI: 2.733

Cites: 173

Cited by: 333

Related to: 10