Physicochemical and antibacterial properties of psyllium gum/sodium-alginate edible films as affected by incorporating CuO nanoparticles and Heracleum persicum essential oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-023-02065-6.pdf
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3. T. Mori, J. For. Res. (2022). https://doi.org/10.1007/s11676-022-01493-2
4. F. Askari et al., J. Food Process. Preserv. 42(10), e13715 (2018). https://doi.org/10.1111/jfpp.13715
5. P. Zhou et al., Food Hydrocolloids 101, 105465 (2020). https://doi.org/10.1016/j.foodhyd.2019.105465
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