Quintero Pimiento, C.R.; Fernández, P.V.; Ciancia, M.; López-Córdoba, A.; Goyanes, S.; Bertuzzi, M.A.; Foresti, M.L.
Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness. Polymers 2023, 15, 4263.
https://doi.org/10.3390/polym15214263
AMA Style
Quintero Pimiento CR, Fernández PV, Ciancia M, López-Córdoba A, Goyanes S, Bertuzzi MA, Foresti ML.
Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness. Polymers. 2023; 15(21):4263.
https://doi.org/10.3390/polym15214263
Chicago/Turabian Style
Quintero Pimiento, Carmen Rosa, Paula Virginia Fernández, Marina Ciancia, Alex López-Córdoba, Silvia Goyanes, MarÃa Alejandra Bertuzzi, and MarÃa Laura Foresti.
2023. "Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness" Polymers 15, no. 21: 4263.
https://doi.org/10.3390/polym15214263
APA Style
Quintero Pimiento, C. R., Fernández, P. V., Ciancia, M., López-Córdoba, A., Goyanes, S., Bertuzzi, M. A., & Foresti, M. L.
(2023). Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness. Polymers, 15(21), 4263.
https://doi.org/10.3390/polym15214263
