Cellulose nanocrystals (CNCs) loaded alginate films against lipid oxidation of chicken breast

Paula Criado, Carole Fraschini, Stéphane Salmieri, Monique Lacroix

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DOI: 10.1016/j.foodres.2020.109110
Published: 2020-06
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2020.109110,
  title = {Cellulose nanocrystals (CNCs) loaded alginate films against lipid oxidation of chicken breast},
  author = {Paula Criado and Carole Fraschini and Stéphane Salmieri and Monique Lacroix},
  year = {2020},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2020.109110},
  url = {https://doi.org/10.1016/j.foodres.2020.109110}
}

RIS

TY  - JOUR
TI  - Cellulose nanocrystals (CNCs) loaded alginate films against lipid oxidation of chicken breast
AU  - Paula Criado
AU  - Carole Fraschini
AU  - Stéphane Salmieri
AU  - Monique Lacroix
PY  - 2020
JO  - Food Research International
DO  - 10.1016/j.foodres.2020.109110
UR  - https://doi.org/10.1016/j.foodres.2020.109110
ER  -

APA

Criado, P., Fraschini, C., Salmieri, S., & Lacroix, M. (2020). Cellulose nanocrystals (CNCs) loaded alginate films against lipid oxidation of chicken breast. Food Research International. https://doi.org/10.1016/j.foodres.2020.109110

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crossref · retrieved 2026-11-10T16:35:20.756Z