Edible films based on potato and quince peels with potential for the preservation of cured cheese

Food Packaging and Shelf Life - Tập 40 - Trang 101176 - 2023
Patrícia Coimbra1, Beatriz Marona1, Marta H.F. Henriques2,3, Lara Campos2,3, David M.G.S. Gomes2,3, Carla Vitorino4,5, João J.S. Sousa4,5, Mara E.M. Braga1, Marisa C. Gaspar1
1University of Coimbra, CIEPQPF, Department of Chemical Engineering, Rua Sílvio Lima, Pólo II – Pinhal de Marrocos, 3030-548 Coimbra, Portugal
2Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
3Research Centre for Natural Resources, Environment and Society (CERNAS), Polytechnic Institute of Coimbra, 3045-601 Coimbra, Portugal
4Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
5Coimbra Chemistry Center, Department of Chemistry, University of Coimbra, Rua Larga, 3004-535 Coimbra, Portugal

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