Characteristics and antioxidant activity of leaf essential oil–incorporated fish gelatin films as affected by surfactants
Article first published online: 20 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 10, pages 2143–2149, October 2013
How to Cite
Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2013), Characteristics and antioxidant activity of leaf essential oil–incorporated fish gelatin films as affected by surfactants. International Journal of Food Science & Technology, 48: 2143–2149. doi: 10.1111/ijfs.12198
- Issue published online: 13 SEP 2013
- Article first published online: 20 MAY 2013
- Manuscript Accepted: 22 APR 2013
- Manuscript Received: 10 NOV 2012
- Higher Education Research Promotion and National Research University Project of Thailand
- Office of the Higher Education Commission
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