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Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processingFrancesco Donsı̀, Giovanna Ferrari, Gianpiero Pataro et al.|Postharvest Biology and Technology|2015Cited by 135
Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beansRenato Severino, Monique Lacroix, Khanh Dang Vu et al.|International Journal of Food Microbiology|2014Cited by 125