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Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan
This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0; 75:25; 50:50; 25:75 and 0:100 (%w/w). The effects of the proportions of pectin:nanochitosan incorporation on the thickness,...
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| Publicado no: | Int J Mol Sci |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7139889/ https://ncbi.nlm.nih.gov/pubmed/32210135 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms21062224 |
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