Modification of Maillard crosslinking on barrier and antioxidant properties of WPI-NaCas-pullulan based edible films

QIE Zihan, LEI Qiao, GAO Wenjing, CAO Qinglong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 70-76.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 70-76. DOI: 10.13995/j.cnki.11-1802/ts.023392

Modification of Maillard crosslinking on barrier and antioxidant properties of WPI-NaCas-pullulan based edible films

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(14): 70-76 https://doi.org/10.13995/j.cnki.11-1802/ts.023392

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