Active antioxidant packaging films: Development and effect on lipid stability of brined sardines

标题
Active antioxidant packaging films: Development and effect on lipid stability of brined sardines
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 131, Issue 4, Pages 1376-1384
出版商
Elsevier BV
发表日期
2011-10-14
DOI
10.1016/j.foodchem.2011.10.002

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