Water Vapor Permeability, Mechanical Properties and Antioxidant Effect of Mexican Oregano-Soy Based Edible Films

标题
Water Vapor Permeability, Mechanical Properties and Antioxidant Effect of Mexican Oregano-Soy Based Edible Films
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 6, Pages C488-C493
出版商
Wiley
发表日期
2008-07-11
DOI
10.1111/j.1750-3841.2008.00843.x

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