Characterization of Fish Protein Films Incorporated with Essential Oils of Clove, Garlic and Origanum: Physical, Antioxidant and Antibacterial Properties

AuthID
 P-009-PDD
7
Author(s)
Document Type
Article
Year published
2014
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 59, Issue: 1, Pages: 533-539 (7)
Indexing
Wos®
Scopus®
Crossref®60
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84903790202
Wos: WOS:000339776200072
Source Identifiers
ISSN: 0023-6438
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