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Article Title
Edible Coating Containing Cashew Gum and Lemongrass Essential Oil Extends the Shelf Life of Tomatoes at 13°C
Authored by
Toure Naka
Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Department of Biochemistry- Genetics, UFR Biological Sciences, Pelefero Gon Coulibaly University, Côte d’Ivoire. BP 1328 Korhogo, Côte d’Ivoire.
Pégnonsienrè Lacina Soro
Training and Research Unit in Agriculture, Fisheries Resources and Agro-Industries, University of San Pédro, 01BP 1800 San Pedro 01, Côte d’Ivoire.
Cisse Mohamed
Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Department of Biochemistry- Genetics, UFR Biological Sciences, Pelefero Gon Coulibaly University, Côte d’Ivoire. BP 1328 Korhogo, Côte d’Ivoire.
Oumarou Diadie Halima
Laboratory of Research in Hygiene and Food and Nutritional Sciences, Abdou Moumouni University, Niamey, Niger.