Characterization and antimicrobial effect of starch-based edible coating suspensions

出版年份 2016 全文链接

标题

作者

关键词

Starch, Nanoemulsion, Active edible coatings, Wettability coefficient, potential

出版物

Volume 52, Issue -, Pages 906-913

出版商

Elsevier BV

发表日期

2015-09-12

DOI

10.1016/j.foodhyd.2015.09.004

联系作者

Discuss science. Find collaborators. Network.

Join a conversation

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started