Physicochemical and Antioxidant Properties Based on Fish Sarcoplasmic Protein/Chitosan Composite Films Containing Ginger Essential Oil Nanoemulsion
In: Food and Bioprocess Technology: An International Journal, Jg. 14 (2021), Heft 1, S. 151-163
academicJournal
Zugriff:
Titel: |
Physicochemical and Antioxidant Properties Based on Fish Sarcoplasmic Protein/Chitosan Composite Films Containing Ginger Essential Oil Nanoemulsion
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Autor/in / Beteiligte Person: | Cai, Luyun ; Wang, Yaru |
Zeitschrift: | Food and Bioprocess Technology: An International Journal, Jg. 14 (2021), Heft 1, S. 151-163 |
Veröffentlichung: | 2021 |
Medientyp: | academicJournal |
ISSN: | 1935-5130 (print) ; 1935-5149 (print) |
DOI: | 10.1007/s11947-020-02564-0 |
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