Effect of temperature, pH and film thickness on nisin release from antimicrobial whey protein isolate edible films

标题
Effect of temperature, pH and film thickness on nisin release from antimicrobial whey protein isolate edible films
作者
关键词
-
出版物
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 89, Issue 14, Pages 2492-2497
出版商
Wiley
发表日期
2009-09-15
DOI
10.1002/jsfa.3751

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