Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property
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Title
Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESS ENGINEERING
Volume 42, Issue 7, Pages -
Publisher
Wiley
Online
2019-10-10
DOI
10.1111/jfpe.13268
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