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      Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material

      Author(s): , , , , ,
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      Journal: Food Hydrocolloids
      Publisher: Elsevier BV

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          Journal
          Title: Food Hydrocolloids
          Abbreviated Title: Food Hydrocolloids
          Publisher: Elsevier BV
          ISSN (Print): 0268005X
          Publication date Created: October 2019
          Publication date (Print): October 2019
          Volume: 95
          Pages: 245-255
          Article
          DOI: 10.1016/j.foodhyd.2019.04.020
          SO-VID: 53423079-ddaf-4c50-b46f-fc2944a8fec6
          Copyright © © 2019
          License:

          https://www.elsevier.com/tdm/userlicense/1.0/

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