Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property
出版年份 2019 全文链接
标题
Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESS ENGINEERING
Volume 42, Issue 7, Pages -
出版商
Wiley
发表日期
2019-10-10
DOI
10.1111/jfpe.13268
参考文献
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