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Development of xanthan gum/hydroxypropyl methyl cellulose composite films incorporating tea polyphenol and its application on fresh-cut green bell peppers preservation

Food ChemistryBiomanufacturingTea PolyphenolEngineeringEdible PackagingEdible FilmGreen ChemistryBio-based MaterialComposite FilmsBiocompositeFood EngineeringPolymer ChemistryHealth Sciences