Crosslinking in polysaccharide and protein films and coatings for food contact – A review

出版年份 2016 全文链接

标题

作者

关键词

Biopolymers, Water solubility, Tensile properties, Chemical crosslinking, Physical crosslinking

出版物

TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volume 52, Issue -, Pages 109-122

出版商

Elsevier BV

发表日期

2016-04-30

DOI

10.1016/j.tifs.2016.04.008

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