Author:
Lee Ka-Yeon,Yang Hyun-Ju,Song Kyung Bin
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Reference27 articles.
1. AOAC (1990) Official methods of analysis, 15th edn. Method 965.33. Peroxide value of oils and fats. Association of Official Analytical Chemists, Washington DC
2. Bahram S, Rezaei M, Soltani M, Kamali A, Ojagh SM, Abdollahi M (2014) Whey protein concentrate edible film activated with cinnamon essential oil. J Food Process Preserv 38:1251–1258
3. Bukar A, Uba A, Oyeyi T (2010) Antimicrobial profile of Moringa oleifera Lam. extracts against some food-borne microorganisms. Bayero J Pure Appl Sci 3:43–48
4. Giménez B, Gómez-Estaca J, Alemán A, Gómez-Guillén MC, Montero MP (2009) Improvement of the antioxidant properties of squid skin gelatin films by the addition of hydrolysates from squid gelatin. Food Hydrocolloid 23:1322–1327
5. Gómez-Guillén MC, Ihl M, Bifani V, Silva A, Montero P (2007) Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz). Food Hydrocolloids 21:1133–1143
Cited by
36 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献