Article ISI SCOPUS
Journal of Food Engineering  (2012)

Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration

Benavides S.; Villalobos-Carvajal, R; Reyes J.E.

Más información

Título según WOS: Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration
Título según SCOPUS: Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration
Título de la Revista: Journal of Food Engineering
Volumen: 110
Número: 2
Editorial: Elsevier Ltd.
Fecha de publicación: 2012
Página de inicio: 232
Página final: 239
Idioma: English
URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-84865783583&partnerID=40&md5=81b8251f07c7b1cadc63b81630ccfddd
DOI:

10.1016/j.jfoodeng.2011.05.023
Notas: ISI, SCOPUS - ISI