Physical and functional properties of pectin-fish gelatin films containing the olive phenols hydroxytyrosol and 3,4-dihydroxyphenylglycol - Concepedia

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Physical and functional properties of pectin-fish gelatin films containing the olive phenols hydroxytyrosol and 3,4-dihydroxyphenylglycol

DOI Full Paper Access

72

Citations

27

References

2017

Year

Alejandra Bermúdez‐Oria, Guillermo Rodríguez‐Gutiérrez, Blanca Vioque, Fátima Rubio‐Senent, Juan Fernández‐Bolaños

Carbohydrate Polymers

Food ChemistryBiopolymer GelFunctional PropertiesEngineeringNatural PolymerEdible FilmPolymer SciencePectin-fish Gelatin FilmsOlive Phenols HydroxytyrosolBiophysicsBiomolecular Engineering

References

	Year	Citations

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