Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice
ABSTRACT This research was done to study the guava and guava juice treated with ZnO and CuO nanoparticles synthesized by the sol-gel method, and stored at room temperature (R.T.) for 15 days. The effectiveness of ZnO and CuO nanoparticles on all treatment was studied by using physiochemical characte...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2022.2144463 |