Trout-Skin Gelatin-Based Edible Films Containing Phenolic Antioxidants: Effect on Physical Properties and Oxidative Stability of Cod-Liver Oil Model Food
Version of Record online: 26 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages E342–E347, November 2012
How to Cite
Tammineni, N., Ünlü, G., Rasco, B., Powers, J., Sablani, S. and Nindo, C. (2012), Trout-Skin Gelatin-Based Edible Films Containing Phenolic Antioxidants: Effect on Physical Properties and Oxidative Stability of Cod-Liver Oil Model Food. Journal of Food Science, 77: E342–E347. doi: 10.1111/j.1750-3841.2012.02964.x
- Issue online: 19 NOV 2012
- Version of Record online: 26 OCT 2012
- MS 20120823 Received 6/14/2012, Accepted 8/24/2012.
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