M: FOOD MICROBIOLOGY AND SAFETY
Antimicrobial Activity and Hydrophobicity of Edible Whey Protein Isolate Films Formulated with Nisin and/or Glucose Oxidase
Article first published online: 12 MAR 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 4, pages M560–M566, April 2013
How to Cite
Murillo-Martínez, M. M., Tello-Solís, S. R., García-Sánchez, M. A. and Ponce-Alquicira, E. (2013), Antimicrobial Activity and Hydrophobicity of Edible Whey Protein Isolate Films Formulated with Nisin and/or Glucose Oxidase. Journal of Food Science, 78: M560–M566. doi: 10.1111/1750-3841.12078
- Issue published online: 5 APR 2013
- Article first published online: 12 MAR 2013
- Manuscript Accepted: 14 JAN 2013
- Manuscript Received: 29 JUN 2012
- Consejo Nacional de Ciencia y Tecnología (CONACyT)
- Caracterización molecular de bacteriocinas y su inclusión en el diseño de empaques biodegradables con actividad antimicrobiana. Grant Number: SEP-CONACyT 2008-105870
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