Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application

出版年份 2020 全文链接

标题

作者

关键词

Pectin, Fish gelatin, Thermal and mechanical properties, Antioxidant and antibacterial properties, Cheese wrapping

出版物

Volume 103, Issue -, Pages 105688

出版商

Elsevier BV

发表日期

2020-01-20

DOI

10.1016/j.foodhyd.2020.105688

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