Preparation of pH-sensitive food packaging film based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extract.
- DOI
- 10.1016/j.ijbiomac.2021.01.047
- Published
- 2021 Mar 1
- Container
- International journal of biological macromolecules
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijbiomac.2021.01.047,
title = {Preparation of pH-sensitive food packaging film based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extract.},
author = {Zhou N and Wang L and You P and Wang L and Mu R and Pang J},
year = {2021},
journal = {International journal of biological macromolecules},
doi = {10.1016/j.ijbiomac.2021.01.047},
url = {https://doi.org/10.1016/j.ijbiomac.2021.01.047}
}RIS
TY - JOUR TI - Preparation of pH-sensitive food packaging film based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extract. AU - Zhou N AU - Wang L AU - You P AU - Wang L AU - Mu R AU - Pang J PY - 2021 JO - International journal of biological macromolecules DO - 10.1016/j.ijbiomac.2021.01.047 UR - https://doi.org/10.1016/j.ijbiomac.2021.01.047 ER -
APA
N, Z., L, W., P, Y., L, W., R, M., & J, P. (2021). Preparation of pH-sensitive food packaging film based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extract.. International journal of biological macromolecules. https://doi.org/10.1016/j.ijbiomac.2021.01.047
Source records
- pubmed · retrieved 2026-09-25T20:27:56.224Z