Design and characterization of spice fused tamarind starch edible packaging films

出版年份 2016 全文链接

标题

作者

关键词

Antioxidant activity, Antibacterial activity, Spices, Edible film, Probabilistic neural network model

出版物

Volume 68, Issue -, Pages 642-652

出版商

Elsevier BV

发表日期

2016-01-08

DOI

10.1016/j.lwt.2016.01.004

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