Hydrophobic edible films made up of tomato cutin and pectin.

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dc.contributorMARIA ALICE MARTINS, CNPDIA; LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA.
dc.creatorMANRICH, A.
dc.creatorMOREIRA, F. K. V.
dc.creatorOTONI, C. G.
dc.creatorLOREVICE, M. V.
dc.creatorMARTINS, M. A.
dc.creatorMATTOSO, L. H. C.
dc.date2018-06-28T00:46:02Z
dc.date2018-06-28T00:46:02Z
dc.date2017-12-06
dc.date2017
dc.date2018-06-28T00:46:02Z
dc.date.accessioned2026-07-07T04:25:48Z
dc.identifierIn: Carbohydrate Polymers, [S.l.], v. 164, p. 83-91, 2017.
dc.identifier0144-8617
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1081776
dc.identifier10.1016/j.carbpol.2017.01.075
dc.identifier.urihttp://hdl.handle.net/123456789/461397
dc.languageeng
dc.rightsopenAccess
dc.subjectBiopolymer
dc.subjectEdible film
dc.subjectWater resistance
dc.subjecthydrophobicity
dc.titleHydrophobic edible films made up of tomato cutin and pectin.
dc.typeArtigo de periódico

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