Native bacterial cellulose films based on kombucha pellicle as a potential active food packaging
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05808-x.pdf
Reference32 articles.
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3. Cerrutti P, Roldán P, García RM et al (2016) Production of bacterial nanocellulose from wine industry residues: Importance of fermentation time on pellicle characteristics. J Appl Polym Sci 133:43109. https://doi.org/10.1002/APP.43109
4. Cooksey K (2005) Effectiveness of antimicrobial food packaging materials. Food Addit Contam 22:980–987. https://doi.org/10.1080/02652030500246164
5. Dogan C, Celik S, Dogan N (2022) Changes of quality characteristics of functional fruit yogurts fortified with husk extracts of various nuts during cold storage. J Microbiol Biotechnol Food Sci 12:e5830–e5830. https://doi.org/10.55251/jmbfs.5830
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