Shrimp Processing By‐Product as Sustainable Resources for Biodegradable and Active Food Packaging Films: A Review
- DOI
- 10.1111/1541-4337.70631
- Published
- 2026-09
- Container
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1541-4337.70631,
title = {Shrimp Processing By‐Product as Sustainable Resources for Biodegradable and Active Food Packaging Films: A Review},
author = {Wondemu Bogale Teseme and Shucheng Liu and Jun Zhang and Shuai Wei and Anand Kumar},
year = {2026},
journal = {Comprehensive Reviews in Food Science and Food Safety},
doi = {10.1111/1541-4337.70631},
url = {https://doi.org/10.1111/1541-4337.70631}
}RIS
TY - JOUR TI - Shrimp Processing By‐Product as Sustainable Resources for Biodegradable and Active Food Packaging Films: A Review AU - Wondemu Bogale Teseme AU - Shucheng Liu AU - Jun Zhang AU - Shuai Wei AU - Anand Kumar PY - 2026 JO - Comprehensive Reviews in Food Science and Food Safety DO - 10.1111/1541-4337.70631 UR - https://doi.org/10.1111/1541-4337.70631 ER -
APA
Teseme, W. B., Liu, S., Zhang, J., Wei, S., & Kumar, A. (2026). Shrimp Processing By‐Product as Sustainable Resources for Biodegradable and Active Food Packaging Films: A Review. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.70631
Source records
- crossref · retrieved 2026-09-26T16:12:58.078Z