Edible coatings and plasma-activated water: synergistic strategies for extending fresh produce shelf life.

Boyapati T, Muthukumarappan K

DOI: 10.3389/fnut.2026.1824743
Published: 2026
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1824743,
  title = {Edible coatings and plasma-activated water: synergistic strategies for extending fresh produce shelf life.},
  author = {Boyapati T and Muthukumarappan K},
  year = {2026},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2026.1824743},
  url = {https://doi.org/10.3389/fnut.2026.1824743}
}

RIS

TY  - JOUR
TI  - Edible coatings and plasma-activated water: synergistic strategies for extending fresh produce shelf life.
AU  - Boyapati T
AU  - Muthukumarappan K
PY  - 2026
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2026.1824743
UR  - https://doi.org/10.3389/fnut.2026.1824743
ER  -

APA

T, B., & K, M. (2026). Edible coatings and plasma-activated water: synergistic strategies for extending fresh produce shelf life.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1824743

Source records

pubmed · retrieved 2026-09-26T05:11:50.128Z
europe-pmc · retrieved 2026-09-26T05:11:50.152Z