Published in
Elsevier, LWT - Food Science and Technology, 1(59), p. 533-539, 2014
DOI: 10.1016/j.lwt.2014.04.024
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Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties
Journal article published in 2014 by
Bárbara Teixeira,
António Marques,
Carla Pires,
Cristina Ramos,
Irineu Batista,
Jorge Alexandre Saraiva 
,
Maria Leonor Nunes
,
Maria Leonor Nunes
This paper is available in a repository.
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