Pirozzi, A., Del Grosso, V., Ferrari, G., Pataro, G., & Donsì, F. (2021). Combination of Edible Coatings Containing Oregano Essential Oil Nanoemulsion and Pulsed Light Treatments for Improving the Shelf Life of Tomatoes. Chemical Engineering Transactions, 87, 61-66. https://doi.org/10.3303/CET2187011