Brazilian native fruit pomace as a source of bioactive compounds on starch-based films: Antimicrobial activities and food simulator release
Lára Franco dos Santos, Bárbara Biduski, Samuel Teixeira Lopes, Telma Elita Bertolin, Luciana Ruschel dos Santos
Topics & Concepts
PomaceAntimicrobialFood scienceStarchChemistryAntioxidantBacillus cereusBacteriaBiologyBiochemistryOrganic chemistryGeneticsNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities