Preparation and characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) thin film for food coating application
Recognising the importance of preventing rapid food deterioration and prolonging the shelf life of fruits and vegetables from oxidation, we successfully created thin films composed of Nanolignin-Gelatine-Glycerol Composites (NLGGCs) through a traditional blending technique. Fourier Transform Infrare...
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| 主要な著者: | , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
IIUM Press
2024
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| 主題: | |
| オンライン･アクセス: | http://irep.iium.edu.my/110697/2/110697_%20Preparation%20and%20characterisation%20of%20Nanolignin-Gelatine-Glycerol%20Composite.pdf_ http://irep.iium.edu.my/110697/ https://journals.iium.edu.my/inst/index.php/hs/article/view/85 https://doi.org/10.31436/hs.v4i1.85 |
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