Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films

Chedia Ben Amara, Noushin Eghbal, Nadia Oulahal, Pascal Degraeve, Adem Gharsallaoui

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DOI: 10.1016/j.foodres.2016.08.015
Published: 2016-11
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2016.08.015,
  title = {Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films},
  author = {Chedia Ben Amara and Noushin Eghbal and Nadia Oulahal and Pascal Degraeve and Adem Gharsallaoui},
  year = {2016},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2016.08.015},
  url = {https://doi.org/10.1016/j.foodres.2016.08.015}
}

RIS

TY  - JOUR
TI  - Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films
AU  - Chedia Ben Amara
AU  - Noushin Eghbal
AU  - Nadia Oulahal
AU  - Pascal Degraeve
AU  - Adem Gharsallaoui
PY  - 2016
JO  - Food Research International
DO  - 10.1016/j.foodres.2016.08.015
UR  - https://doi.org/10.1016/j.foodres.2016.08.015
ER  -

APA

Amara, C. B., Eghbal, N., Oulahal, N., Degraeve, P., & Gharsallaoui, A. (2016). Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films. Food Research International. https://doi.org/10.1016/j.foodres.2016.08.015

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crossref · retrieved 2026-09-27T10:32:35.986Z