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    Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating por Cruz, Virgilio, Rojas, Romeo, Saucedo Pompa, Saul, Martínez, Dolores G., Aguilera Carbó, Antonio Francisco, Alvarez, Olga B., Rodríguez, Raúl, Ruiz, Judith, Aguilar González, Cristóbal Noé

    Publicado 2015
    “…Coated pears coded as T13 (candelilla wax 3%, gum arabic 4%, jojoba oil 0.15%, and pomegranate polyphenols 0.015%) extended and improved their shelf life quality due to the minimization of the physic-chemical changes and sensorial properties. …”
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