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NTIS 바로가기LWT- Food science and technology, v.84, 2017년, pp.183 - 188
Shin, So-Hyang (Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon 16419, South Korea) , Chang, Yoonjee (Institute of Control Agents for Microorganisms, Korea University, Seoul 02841, South Korea) , Lacroix, Monique (Research Laboratory of Sciences Applied to Food, INRS-Institut Armand Frappier, Canadian Irradiation Centre, 531 Boulevard des Prairies, Laval, Quebec H7V 1B7, Canada) , Han, Jaejoon (Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea)
Edible coating solutions, containing antioxidant and antimicrobial agents, were developed from mixture of apple peel powder and carboxymethylcellulose (CMC). Microfluidization, a high pressure homogenization technique, was used to reduce the particle size for the development of a highly dispersed ap...
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