Data for: Improving postharvest storage of fresh artichoke bottoms by an edible coating of Cordia myxa gum

Published: 14-02-2020| Version 1 | DOI: 10.17632/8ywzzzftgg.1
Contributors:
Aditya Parmar,
Mohamed El-Mogy,
Marwa Rashad,
Mohamed Abdel-Aziz,
Emad Abdeldaym

Description

Application of edible gum coating supplemented with Ascorbic Acid or CaCl2 on Artichoke Bottoms.

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