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Developing a green film with pH-sensitivity and antioxidant activity based on к-carrageenan and hydroxypropyl methylcellulose incorporating Prunus maackii juice
Sun, Guohou, Chi, Wenrui, Zhang, Cijian, Xu, Shiyu, Li, Jian, Wang, LijuanLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.03.039
Date:
March, 2019
File:
PDF, 5.30 MB
english, 2019