Reducing oxidation of foods through antioxidant active packaging based on ethyl vinyl alcohol and natural flavonoids
This is the peer reviewed version of the following article: [López-de-Dicastillo, C., Pezo, D., Nerín, C., López-Carballo, G., Catalá, R., Gavara, R. and Hernández-Muñoz, P. (2012), Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids....
| Autores: | , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2012 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/378943 |
| Acceso en línea: | http://hdl.handle.net/10261/378943 https://api.elsevier.com/content/abstract/scopus_id/84870868867 |
| Access Level: | acceso abierto |
| Palabra clave: | Active packaging Antioxidant Catechin EVOH |
| Sumario: | This is the peer reviewed version of the following article: [López-de-Dicastillo, C., Pezo, D., Nerín, C., López-Carballo, G., Catalá, R., Gavara, R. and Hernández-Muñoz, P. (2012), Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids. Packag. Technol. Sci., 25: 457-466.], which has been published in final form at [https://doi.org/10.1002/pts.992]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. This article may not be enhanced, enriched or otherwise transformed into a derivative work, without express permission from Wiley or by statutory rights under applicable legislation. |
|---|