Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material
| Autor: | Aydogdu, Ayca, Yildiz, Eda, Aydogdu, Yildirim, Sumnu, Gulum, Sahin, Serpil, Ayhan, Zehra |
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| Zdroj: | In Food Hydrocolloids October 2019 95:245-255 |
| Databáze: | ScienceDirect |
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