Ferreira, Marcos David 
; Vitolano, Luis Eduardo Sousa ; Procópio, Fernanda Ramalho ; Brexó, Ramon Peres ; Duarte, Larissa Graziele Rauber ; Nogueira, Pedro Henrique Barbosa ; Bandini, Vitor P; Mitsuyuki, Milene Corso ; Paris, Elaine Cristina
Source: Foods. Unidades: IQSC, Interunidades em Sistemas Integrados em Alimentos
Subjects: POLISSACARÍDEOS, AMIDO, CELULOSE, PECTINA
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FERREIRA, Marcos David et al. Optimizing postharvest edible coatings for fruit and vegetables with plant-based polysaccharides. Foods, v. 14, n. 22, p. art. 3897 ( 1-25), 2025Tradução . . Disponível em: https://doi.org/10.3390/foods14223897. Acesso em: 28 jan. 2026.APA
Ferreira, M. D., Vitolano, L. E. S., Procópio, F. R., Brexó, R. P., Duarte, L. G. R., Nogueira, P. H. B., et al. (2025). Optimizing postharvest edible coatings for fruit and vegetables with plant-based polysaccharides. Foods, 14( 22), art. 3897 ( 1-25). doi:10.3390/foods14223897NLM
Ferreira MD, Vitolano LES, Procópio FR, Brexó RP, Duarte LGR, Nogueira PHB, Bandini VP, Mitsuyuki MC, Paris EC. Optimizing postharvest edible coatings for fruit and vegetables with plant-based polysaccharides [Internet]. Foods. 2025 ; 14( 22): art. 3897 ( 1-25).[citado 2026 jan. 28 ] Available from: https://doi.org/10.3390/foods14223897Vancouver
Ferreira MD, Vitolano LES, Procópio FR, Brexó RP, Duarte LGR, Nogueira PHB, Bandini VP, Mitsuyuki MC, Paris EC. Optimizing postharvest edible coatings for fruit and vegetables with plant-based polysaccharides [Internet]. Foods. 2025 ; 14( 22): art. 3897 ( 1-25).[citado 2026 jan. 28 ] Available from: https://doi.org/10.3390/foods14223897
