Enhancing the functional properties of chitosan-alginate edible films using spent coffee ground extract for fresh-cut fruit preservation.
- DOI
- 10.1016/j.crfs.2025.101124
- Published
- 2025
- Container
- Current research in food science
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2025.101124,
title = {Enhancing the functional properties of chitosan-alginate edible films using spent coffee ground extract for fresh-cut fruit preservation.},
author = {Orhotohwo OL and Lucci P and Jaiswal AK and Jaiswal S and Pacetti D},
year = {2025},
journal = {Current research in food science},
doi = {10.1016/j.crfs.2025.101124},
url = {https://doi.org/10.1016/j.crfs.2025.101124}
}RIS
TY - JOUR TI - Enhancing the functional properties of chitosan-alginate edible films using spent coffee ground extract for fresh-cut fruit preservation. AU - Orhotohwo OL AU - Lucci P AU - Jaiswal AK AU - Jaiswal S AU - Pacetti D PY - 2025 JO - Current research in food science DO - 10.1016/j.crfs.2025.101124 UR - https://doi.org/10.1016/j.crfs.2025.101124 ER -
APA
OL, O., P, L., AK, J., S, J., & D, P. (2025). Enhancing the functional properties of chitosan-alginate edible films using spent coffee ground extract for fresh-cut fruit preservation.. Current research in food science. https://doi.org/10.1016/j.crfs.2025.101124
Source records
- pubmed · retrieved 2026-09-26T05:24:10.332Z