Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336

Detalles Bibliográficos
Autores principales: Freitas, John A. M., Mendonça, Giovana M. N., Santos, Leticia B., Alonso, Jovan D., Mendes, Juliana F., Barud, Hernane S., Azeredo, Henriette M. C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Correction
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10032557/
https://www.ncbi.nlm.nih.gov/pubmed/36981278
http://dx.doi.org/10.3390/foods12061232

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10032557/
https://www.ncbi.nlm.nih.gov/pubmed/36981278
http://dx.doi.org/10.3390/foods12061232

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