Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz)

Author:

Gómez-Guillén M.C.,Ihl M.,Bifani V.,Silva A.,Montero P.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

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4. The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’: the FRAP assay;Benzie;Analytical Biochemistry,1996

5. Effect of fatty acids and ‘Brazilian elemi’ on composite films based on gelatine;Bertan;Food Hydrocolloids,2005

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