Caracterization of pectin-based edible films and effect of addition of papaya puree and cinnamaldehyde nanoemulsions on antimicrobial, thermal and mechanical properties.
Caracterization of pectin-based edible films and effect of addition of papaya puree and cinnamaldehyde nanoemulsions on antimicrobial, thermal and mechanical properties.
Author(s): OTONI, C. G.; AOUADA, R. de M.; AOUADA, F. A.; CAMILLOTO, G. P.; CRUZ, R. S.; MATTOSO, L. H. C.; SOARES, N. de F. F.
Publication year: 2012
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Instrumentation
Keywords: Pectin-based
Observation
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