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A concise guide to active agents for active food packaging

dc.contributor.authorVilela, Carla
dc.contributor.authorKurek, Mia
dc.contributor.authorHayouka, Zvi
dc.contributor.authorRöcker, Bettina
dc.contributor.authorYildirim, Selçuk
dc.contributor.authorAntunes, Maria Dulce C.
dc.contributor.authorNilsen-Nygaard, Julie
dc.contributor.authorPettersen, Marit Kvalvåg
dc.contributor.authorFreire, Carmen S.R.
dc.date.accessioned2018-10-03T06:29:31Z
dc.date.available2018-10-03T06:29:31Z
dc.date.created2018-09-10T09:23:51Z
dc.date.issued2018
dc.identifier.citationTrends in Food Science & Technology. 2018, 80 212-222.nb_NO
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/11250/2565971
dc.language.isoengnb_NO
dc.titleA concise guide to active agents for active food packagingnb_NO
dc.title.alternativeA concise guide to active agents for active food packagingnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersion
dc.source.pagenumber212-222nb_NO
dc.source.volume80nb_NO
dc.source.journalTrends in Food Science & Technologynb_NO
dc.identifier.doi10.1016/j.tifs.2018.08.006
dc.identifier.cristin1607987
dc.relation.projectNorges forskningsråd: 262303nb_NO
dc.relation.projectNorges forskningsråd: 262306nb_NO
cristin.unitcode7543,3,4,0
cristin.unitnameTrygg og holdbar mat
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode2


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