Potential of Egg White Protein-Based Films for Maintaining the Quality of Fresh-Peeled Garlic

Víctor Baquero-Aznar, Sara Vega-Diez, Bianca Souza da Costa, María Luisa Salvador, Jaime González-Buesa

Open source

DOI: 10.3390/foods15162828
Published: 2026-08-14
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15162828,
  title = {Potential of Egg White Protein-Based Films for Maintaining the Quality of Fresh-Peeled Garlic},
  author = {Víctor Baquero-Aznar and Sara Vega-Diez and Bianca Souza da Costa and María Luisa Salvador and Jaime González-Buesa},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15162828},
  url = {https://doi.org/10.3390/foods15162828}
}

RIS

TY  - JOUR
TI  - Potential of Egg White Protein-Based Films for Maintaining the Quality of Fresh-Peeled Garlic
AU  - Víctor Baquero-Aznar
AU  - Sara Vega-Diez
AU  - Bianca Souza da Costa
AU  - María Luisa Salvador
AU  - Jaime González-Buesa
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15162828
UR  - https://doi.org/10.3390/foods15162828
ER  -

APA

Baquero-Aznar, V., Vega-Diez, S., Costa, B. S. D., Salvador, M. L., & González-Buesa, J. (2026). Potential of Egg White Protein-Based Films for Maintaining the Quality of Fresh-Peeled Garlic. Foods. https://doi.org/10.3390/foods15162828

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crossref · retrieved 2026-09-25T21:06:04.900Z