Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions
Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions
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关键词
Biopolymer, Edible film, Soy protein, Active packaging, Essential oil, Nanotechnology
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