Natural additives in bioactive edible films and coatings: functionality and applications in foods (2013)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1007/s12393-013-9072-5
- Subjects: FILMES COMESTÍVEIS; BIOPOLÍMEROS; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Engineering Reviews
- ISSN: 1866-7910
- Volume/Número/Paginação/Ano: v. 5, n. 4, p. 200-216, Dec. 2013
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SILVA-WEISS, A. et al. Natural additives in bioactive edible films and coatings: functionality and applications in foods. Food Engineering Reviews, v. 5, n. 4, p. 200-216, 2013Tradução . . Disponível em: https://doi.org/10.1007/s12393-013-9072-5. Acesso em: 21 maio 2024. -
APA
Silva-Weiss, A., Ihl, M., Sobral, P. J. do A., Gómez-Guillén, M. C., & Bifani, V. (2013). Natural additives in bioactive edible films and coatings: functionality and applications in foods. Food Engineering Reviews, 5( 4), 200-216. doi:10.1007/s12393-013-9072-5 -
NLM
Silva-Weiss A, Ihl M, Sobral PJ do A, Gómez-Guillén MC, Bifani V. Natural additives in bioactive edible films and coatings: functionality and applications in foods [Internet]. Food Engineering Reviews. 2013 ; 5( 4): 200-216.[citado 2024 maio 21 ] Available from: https://doi.org/10.1007/s12393-013-9072-5 -
Vancouver
Silva-Weiss A, Ihl M, Sobral PJ do A, Gómez-Guillén MC, Bifani V. Natural additives in bioactive edible films and coatings: functionality and applications in foods [Internet]. Food Engineering Reviews. 2013 ; 5( 4): 200-216.[citado 2024 maio 21 ] Available from: https://doi.org/10.1007/s12393-013-9072-5 - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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Informações sobre o DOI: 10.1007/s12393-013-9072-5 (Fonte: oaDOI API)
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