Open AccessPoly lactic acid-quercetin nanoformulation synthesised using <i>Syzygium cumini</i> leaf extract improves the shelf life of tomato at room temperature
Author(s) -
Avnesh Kumari,
Sudesh Kumar Yadav
Publication year - 2019
Publication title -
international journal of postharvest technology and innovation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.103
H-Index - 12
eISSN - 1744-7569
pISSN - 1744-7550
DOI - 10.1504/ijpti.2019.105895
Subject(s) - shelf life , quercetin , chemistry , lycopene , syzygium , lactic acid , food science , botany , biochemistry , antioxidant , biology , carotenoid , genetics , bacteria