Impact of nano/micron vegetable carbon black on mechanical, barrier and anti-photooxidation properties of fish gelatin film-Reference-Cited by-同舟云学术

Impact of nano/micron vegetable carbon black on mechanical, barrier and anti-photooxidation properties of fish gelatin film

Published:2017-11-17 Issue:7 Volume:98 Page:2632-2641
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Ding Junsheng¹,Wu Xiaomeng¹,Qi Xiaona¹,Guo Heng¹,Liu Anjun¹^ORCID,Wang Wenhang¹²^ORCID

Affiliation:

1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin China

2. Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center; Tianjin China

Funder

National High Technology Research and Development Program of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8756/fullpdf

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