Physicochemical and thermal characterization of poly (3-hydroxybutyrate-co-4-hydroxybutyrate) films incorporating thyme essential oil for active packaging of white bread
出版年份 2021 全文链接
标题
Physicochemical and thermal characterization of poly (3-hydroxybutyrate-co-4-hydroxybutyrate) films incorporating thyme essential oil for active packaging of white bread
作者
关键词
Active packaging, P(3HB-co-4HB), Thyme oil, Shelf-life, White bread
出版物
FOOD CONTROL
Volume 133, Issue -, Pages 108688
出版商
Elsevier BV
发表日期
2021-11-16
DOI
10.1016/j.foodcont.2021.108688
参考文献
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