Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from Orange (Citrus sinensis Osbeck) peel (2017)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.ijbiomac.2017.02.004
- Subjects: FILMES COMESTÍVEIS; BIOFILMES; RESTOS DE ALIMENTOS; BIOPOLÍMEROS; QUITOSANA
- Language: Inglês
- Imprenta:
- Source:
- Título: International Journal of Biological Macromolecules
- ISSN: 0141-8130
- Volume/Número/Paginação/Ano: v. 98, p. 676-683, May 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
DURAN BARON, Ricardo et al. Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from Orange (Citrus sinensis Osbeck) peel. International Journal of Biological Macromolecules, v. 98, p. 676-683, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2017.02.004. Acesso em: 15 nov. 2024. -
APA
Duran Baron, R., Lúquez Perez, L. D. R., Mejía Salcedo, J., Pérez Córdoba, L. J., & Sobral, P. J. do A. (2017). Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from Orange (Citrus sinensis Osbeck) peel. International Journal of Biological Macromolecules, 98, 676-683. doi:10.1016/j.ijbiomac.2017.02.004 -
NLM
Duran Baron R, Lúquez Perez LDR, Mejía Salcedo J, Pérez Córdoba LJ, Sobral PJ do A. Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from Orange (Citrus sinensis Osbeck) peel [Internet]. International Journal of Biological Macromolecules. 2017 ; 98 676-683.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijbiomac.2017.02.004 -
Vancouver
Duran Baron R, Lúquez Perez LDR, Mejía Salcedo J, Pérez Córdoba LJ, Sobral PJ do A. Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from Orange (Citrus sinensis Osbeck) peel [Internet]. International Journal of Biological Macromolecules. 2017 ; 98 676-683.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.ijbiomac.2017.02.004 - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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Informações sobre o DOI: 10.1016/j.ijbiomac.2017.02.004 (Fonte: oaDOI API)
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