Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat
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Title
Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat
Authors
Keywords
Anthocyanin, Phenolic compounds, Active packaging, Antioxidant capacity, Polymeric blends
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 135, Issue -, Pages 110275
Publisher
Elsevier BV
Online
2020-09-23
DOI
10.1016/j.lwt.2020.110275
References
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