Superhydrophobic and Antioxidative Film Based on Edible Materials for Food Packaging
Significant wastage of the food deterioration in the food preserving process and residual liquid in a container has become a major concern for scientists and the whole society. In this study, an edible multifunctional film integrated superhydrophobicity and antioxidant ability is constructed by chit...
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Bibliographische Detailangaben
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 37(2021), 16 vom: 27. Apr., Seite 5066-5072
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| 1. Verfasser: |
Zhang, Simin
(VerfasserIn) |
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| Weitere Verfasser: |
Li, Meng,
Wang, Ruichun,
Chang, Lili,
Ju, Huapeng,
Lin, Wei,
Zhao, Weiping,
Tang, Yue,
Lin, Songyi |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2021
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't |
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