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NTIS 바로가기LWT- Food science and technology, v.77, 2017년, pp.160 - 169
López, Daniel (Departamento de Ciencia y Tecnologí) , Márquez, Alex (a de los Alimentos, Facultad Tecnoló) , Gutiérrez-Cutiño, Marlen (gica, Universidad de Santiago de Chile, Chile) , Venegas-Yazigi, Diego (Departamento de Ingenierí) , Bustos, Rubén (a Quí) , Matiacevich, Silvia (mica, Facultad de Ingenierí)
Abstract Salmon gelatin and boldine as a natural antioxidant were used to prepare edible films by a cold casting method. The concentration of each component was optimised by applying a Box-Behnken experimental design (BBD) with the goal of maximising radical scavenging capacity of film forming susp...
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