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    Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato

    Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato by Ruzaina, Ishak, Fang, Zhong, Norizzah Abd. Rashid, Wu, Jia, Yue, Li, Halimahton Zahrah Mohamed Som, Cheow, Chong Seng, Adi Md. Sikin, Noorakmar Ab. Wahab, Mohd. Zahid Abidin

    Published 2017
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