Green tea extract and nanocellulose embedded into polylactic acid film: Properties and efficiency on retarding the lipid oxidation of a model fatty food

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Autores

Vilarinho, F., Stanzione, M., Buonocore, G.G., Barbosa-Pereira, L., Sendón, R., Vaz, M.F., Sanches Silva, A.

Año de publicación

2021

Publicado en

Food Packaging and Shelf Life, 27

Link

https://www.sciencedirect.com/science/article/abs/pii/S221428942030627X