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A new edible coating of fish gelatin incorporated into açaí..:
da Silva, Ana Caroline Pereira
;
Barbosa, Jhonatas Rodrigues
;
da Silva Araújo, Cleidiane
...
Food Chemistry. 438 (2024) - p. 138047 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.138047
RT Journal T1
A new edible coating of fish gelatin incorporated into açaí oil to increase the post-harvest shelf life of tomatoes
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.138047&Exemplar=1&LAN=DE A1 da Silva, Ana Caroline Pereira A1 Barbosa, Jhonatas Rodrigues A1 da Silva Araújo, Cleidiane A1 Sousa Batista, Jáira Thayse A1 Xavier Neves, Eleda Maria Paixão A1 Pereira Cardoso, Dilson Nazareno A1 Peixoto Joele, Maria Regina Sarkis A1 de Fátima Henriques Lourenço, Lúcia PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 438 SP 138047 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.138047 DO https://doi.org/10.1016/j.foodchem.2023.138047 SF ELIB - SuUB Bremen
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