Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2
Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2
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Keywords
Paper package modified with Ag/TiO, 2, –SiO, 2, Ag/N–TiO, 2, or Au/TiO, 2, composites, Paper package characteristics, White bread, Chemical, microbiological and nutritional tests
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