Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids
Author:
Affiliation:
1. Institute of Agrochemistry and Food Technology; IATA-CSIC, Packaging Lab; Av. Agustín Escardino 7 46980 Paterna Spain
2. I3A, CPS; Universidad de Zaragoza; Campus Rio Ebro, María de Luna 3 50018 Zaragoza Spain
Publisher
Wiley
Subject
Mechanical Engineering,General Materials Science,General Chemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/pts.992/fullpdf
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