Development of an Active Almond Gum/Gelatin Bio-Composite Film With Rosemary Essential Oil for Extending the Shelf Life of Refrigerated Chicken Fillets.
- DOI
- 10.1111/1750-3841.71374
- Published
- 2026 Aug
- Container
- Journal of food science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71374,
title = {Development of an Active Almond Gum/Gelatin Bio-Composite Film With Rosemary Essential Oil for Extending the Shelf Life of Refrigerated Chicken Fillets.},
author = {Mahfoudhi N and Khelifi H and Gharsallah K and Rezig L},
year = {2026},
journal = {Journal of food science},
doi = {10.1111/1750-3841.71374},
url = {https://doi.org/10.1111/1750-3841.71374}
}RIS
TY - JOUR TI - Development of an Active Almond Gum/Gelatin Bio-Composite Film With Rosemary Essential Oil for Extending the Shelf Life of Refrigerated Chicken Fillets. AU - Mahfoudhi N AU - Khelifi H AU - Gharsallah K AU - Rezig L PY - 2026 JO - Journal of food science DO - 10.1111/1750-3841.71374 UR - https://doi.org/10.1111/1750-3841.71374 ER -
APA
N, M., H, K., K, G., & L, R. (2026). Development of an Active Almond Gum/Gelatin Bio-Composite Film With Rosemary Essential Oil for Extending the Shelf Life of Refrigerated Chicken Fillets.. Journal of food science. https://doi.org/10.1111/1750-3841.71374
Source records
- pubmed · retrieved 2026-09-25T23:23:17.982Z