Effect of pH on the intelligent film-forming solutions produced with red cabbage extract and hydroxypropylmethylcellulose

Publication date: Available online 19 November 2020Source: Food Packaging and Shelf LifeAuthor(s): Pedro A.V. Freitas, Taíla V de Oliveira, Rafael R.A. Silva, Allan R. Fialho e Moraes, Ana Clarissa dos S. Pires, Raquel R.A. Soares, Nelson S. Junior, Nilda F.F. Soares
Source: Food Packaging and Shelf Life - Category: Food Science Source Type: research
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