Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO2-PLA
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Title
Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO2-PLA
Authors
Keywords
Active PLA, Curd cheese, Permeability, Mechanical resistance, Migration in food simulants, Reusability
Journal
FOOD CHEMISTRY
Volume 363, Issue -, Pages 130341
Publisher
Elsevier BV
Online
2021-06-10
DOI
10.1016/j.foodchem.2021.130341
References
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