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BioMed Research International
Volume 2015, Article ID 835151, 10 pages
http://dx.doi.org/10.1155/2015/835151
Research Article

Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits

1Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
2School of Food Engineering, Luohe College of Vocational Technology, Luohe 462000, China
3School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China

Received 22 May 2015; Revised 29 July 2015; Accepted 30 July 2015

Academic Editor: Nikos Chorianopoulos

Copyright © 2015 Yage Xing et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Yage Xing, Hongbin Lin, Dong Cao, et al., “Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits,” BioMed Research International, vol. 2015, Article ID 835151, 10 pages, 2015. https://doi.org/10.1155/2015/835151.