Structure, Functionality, and Active Release of...

Food and Bioprocess Technology 2016 / 11 Vol. 9; Iss. 11

Structure, Functionality, and Active Release of Nanoclay–Soy Protein Films Affected by Clove Essential Oil

Echeverría, Ignacio, López-Caballero, M. Elvira, Gómez-Guillén, M. Carmen, Mauri, Adriana N., Montero, M. Pilar
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Volume:
9
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-016-1777-z
Date:
November, 2016
File:
PDF, 880 KB
english, 2016
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