Effect of temperature, pH and film thickness on nisin release from antimicrobial whey protein isolate edible films

Published 2009 View Full Article

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Title
Effect of temperature, pH and film thickness on nisin release from antimicrobial whey protein isolate edible films
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 89, Issue 14, Pages 2492-2497
Publisher
Wiley
Online
2009-09-15
DOI
10.1002/jsfa.3751

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