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	Preparation and Properties of Sugar Beet Pectin-Fish Gelation Edible Composite Film [甜菜果胶-鱼明胶复合可食膜的制备及特性研究]
	Dong Y.; Chen H.; Liu S.; Wu J.; Wu Z.
刊名	Journal of Food Science and Technology (China)
	2019
卷号	37期号:2页码:88-93 and 101
关键词	Barrier property Composite edible film Fish gelatin Mechanical properties Sugar beet pectin
DOI	10.3969/j.issn.2095-6002.2019.02.013
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4558666
专题	山东大学
作者单位	1.Marine College, Shandong University , Weihai, 264209, China 2.Marine College, Shandong University , Weihai, 264209,
推荐引用方式 GB/T 7714	Dong Y.,Chen H.,Liu S.,等. Preparation and Properties of Sugar Beet Pectin-Fish Gelation Edible Composite Film [甜菜果胶-鱼明胶复合可食膜的制备及特性研究][J]. Journal of Food Science and Technology (China),2019,37(2):88-93 and 101.
APA	Dong Y.,Chen H.,Liu S.,Wu J.,&Wu Z..(2019).Preparation and Properties of Sugar Beet Pectin-Fish Gelation Edible Composite Film [甜菜果胶-鱼明胶复合可食膜的制备及特性研究].Journal of Food Science and Technology (China),37(2),88-93 and 101.
MLA	Dong Y.,et al."Preparation and Properties of Sugar Beet Pectin-Fish Gelation Edible Composite Film [甜菜果胶-鱼明胶复合可食膜的制备及特性研究]".Journal of Food Science and Technology (China) 37.2(2019):88-93 and 101.

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