Packaging with cashew gum/gelatin/essential oil for bread: Release potential of the citral-Reference-Cited by-同舟云学术

Packaging with cashew gum/gelatin/essential oil for bread: Release potential of the citral

Published:2020-03 Issue: Volume:23 Page:100431
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Oliveira Marília A.,Gonzaga Maria L.C.,Bastos Maria S.R.,Magalhães Hilton C.R.,Benevides Selene D.,Furtado Roselayne F.,Zambelli Rafael A.,Garruti Deborah S.

Funder

EMBRAPA

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference56 articles.

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3. Standard test method for water vapor transmission of materials. E96-05;ASTM,2005

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5. Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils;Atarés;Journal of Food Engineering,2010

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