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    Effect of Gelatin-Based Edible Coatings Incorporated with Aloe vera and Black and Green Tea Extracts on the Shelf Life of Fresh-Cut Oranges by Mohsen Radi, Elham Firouzi, Hamidreza Akhavan, Sedigheh Amiri

    Published 2017-01-01
    “…The aim of this study was to evaluate the effect of gelatin coating incorporated with Aloe vera gel (50,100%) and green and black tea extracts (5,10%) on physicochemical, microbial, and sensorial properties of fresh-cut oranges at 4°C for 17 days. Significant differences in terms of quality parameters were observed between the control and coated fresh-cut oranges. …”
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