Physicochemical, Microstructural, and Antibacterial Properties of β-Chitosan and Kudzu Starch Composite Films
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02887.x/fullpdf
Reference30 articles.
1. Effect of molecular weight, acid and plasticizer on the physicochemical and antimicrobial properties of β-chitosan based films;Chen;J Food Sci,2012
2. Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life;Chien;Food Chem,2007
3. Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life;Di Pierro;LWT-Food Sci Technol,2011
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