Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Czech Journal of Food Sciences Pub Date : 2023-10-30 DOI:10.17221/94/2023-cjfs

Svetla Maksimova Dyankova, Ayten Osman Solak

引用次数: 0

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海藻酸盐/果胶可食用薄膜的物理、机械和抗氧化性能，并加入了苦莓和野生百里香提取物

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.