Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application

Published 2020 View Full Article

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Title
Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application
Authors
Keywords
Pectin, Fish gelatin, Thermal and mechanical properties, Antioxidant and antibacterial properties, Cheese wrapping
Journal
FOOD HYDROCOLLOIDS
Volume 103, Issue -, Pages 105688
Publisher
Elsevier BV
Online
2020-01-20
DOI
10.1016/j.foodhyd.2020.105688

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