Edible film with antioxidant capacity based on salmon gelatin and boldine

  • Daniel López, Alex Márquez, Marlen Gutiérrez-Cutiño, Diego Venegas-Yazigi, Rubén Bustos, Silvia Matiacevich
  • LWT, April 2017, Elsevier
  • DOI: 10.1016/j.lwt.2016.11.039

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http://dx.doi.org/10.1016/j.lwt.2016.11.039

The following have contributed to this page: Professor Diego A Venegas-Yazigi and Dr Ruben O Bustos