Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein-Reference-Cited by-同舟云学术

Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein

Published:2020-09 Issue: Volume:244 Page:116491
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Zareie Zahra,Tabatabaei Yazdi Farideh,Mortazavi Seyed Ali

Funder

Ferdowsi University of Mashhad

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference63 articles.

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4. Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3, 4-dihydroxyphenylglycol on beef meat during refrigerated storage;Bermúdez-Oria;Meat Science,2019

5. Long-term stability of compression-molded soybean protein concentrate films stored under specific conditions;Ciannamea;Food Chemistry,2018

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