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Development and characterization of pH-sensitive and antiox..:
Moghadam, Maryam
;
Salami, Maryam
;
Mohammadian, Mehdi
.
Journal of Food Measurement and Characterization. 15 (2021) 4 - p. 2984-2994 , 2021
Link:
https://doi.org/10.1007/s11694-021-00872-3
RT Journal T1 <Title>Development and characterization of pH-sensitive and antioxidant edible films based on mung bean protein enriched with Echium amoenum anthocyanins</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s11694-021-00872-3&Exemplar=1&LAN=DE A1 Moghadam, Maryam A1 Salami, Maryam A1 Mohammadian, Mehdi A1 Emam-Djomeh, Zahra PB Springer Science and Business Media LLC YR 2021 SN 2193-4126 SN 2193-4134 JF Journal of Food Measurement and Characterization VO 15 IS 4 SP 2984 OP 2994 LK http://dx.doi.org/https://doi.org/10.1007/s11694-021-00872-3 DO https://doi.org/10.1007/s11694-021-00872-3 SF ELIB - SuUB Bremen
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