Physicochemical, total phenols and pectin methylesterase changes on quality maintenance on guava fruit (Psidium guajava L.) coated with candeuba wax solid lipid nanoparticles-xanthan gum
Keywords: سرعت تنفس; Solid lipid nanoparticles; Pectin methylesterase; Respiration rate; Guava fruit; Total phenol; Edible coatings;