Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan
This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0; 75:25; 50:50; 25:75 and 0:100 (%w/w). The effects of the proportions of pectin:nanochitosan incorporation on the thickness,...
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| Main Authors: | , , , , |
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| Format: | Journal |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85082380565&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/68229 |
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| Institution: | Chiang Mai University |