Keyphrases
Fungal Spoilage
100%
Peptide-based
100%
Mango
100%
Mangifera Indica
100%
Edible Coating
100%
Chitosan
75%
Polysaccharide
50%
Stem Rot
50%
Biodegradability
50%
Anthracnose
50%
Bioactive Peptides
50%
Antifungal Activity
50%
Chitosan Coating
50%
Antifungal Peptide
50%
Fungi
25%
Sensory Properties
25%
Testicle
25%
Peptide Release
25%
Zone of Inhibition
25%
Quality Properties
25%
Lactobacillus Plantarum
25%
Fruit Quality
25%
Swelling Properties
25%
Colletotrichum Gloeosporioides
25%
Botryodiplodia Theobromae
25%
Polysaccharide Polymer
25%
Chitosan-based Coatings
25%
Water Vapor Permeability
25%
Lactobacillus Fermentum
25%
Fruit Shelf Life
25%
Chitosan Matrix
25%
Fruit Preservation
25%
Lacto-fermentation
25%
Shelf Quality
25%
Polysaccharide-based Films
25%
Palm Kernel Cake
25%
Food Science
Mango
100%
Edible Film
100%
Fungal Spoilage
100%
Bioactive Peptides
50%
Chitosan Coating
50%
Sensory Properties
25%
Lactobacillus
25%
Shelf Life
25%
Lactobacillus fermentum
25%
Water Vapor Permeability
25%
Fruit Preservation
25%
Shelf Quality
25%