Active food packaging through controlled in situ production and release of hexanal

Autor: Lehtonen, Mari, Kekäläinen, Sonja, Nikkilä, Ida, Kilpeläinen, Petri, Tenkanen, Maija, Mikkonen, Kirsi S.

Publikováno v: In Food Chemistry: X 30 March 2020 5

Active food packaging through controlled in situ production and release of hexanal.

Autor: Lehtonen M; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland., Kekäläinen S; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland., Nikkilä I; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland., Kilpeläinen P; Natural Resources Institute of Finland (Luke), P.O. Box 2, Helsinki 00791, Finland., Tenkanen M; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland.; Helsinki Institute of Sustainability Science (HELSUS), P.O. Box 65, University of Helsinki, Finland., Mikkonen KS; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland.; Helsinki Institute of Sustainability Science (HELSUS), P.O. Box 65, University of Helsinki, Finland.

Publikováno v: Food chemistry: X [Food Chem X] 2019 Dec 13; Vol. 5, pp. 100074. Date of Electronic Publication: 2019 Dec 13 (Print Publication: 2020).