Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development

  1. Etxabide, A.
  2. Maté, J.I.
  3. Kilmartin, P.A.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Ano de publicación: 2021

Volume: 115

Tipo: Artigo

DOI: 10.1016/J.FOODHYD.2021.106593 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus