Cinnamon and ginger essential oils to improve antifungal, physical and mechanical properties of chitosan-carboxymethyl cellulose films

Food Hydrocolloids

Volumn 70, Issue , 2017, Pages 36-45

  Noshirvani, Nooshin ^a,b   Ghanbarzadeh, Babak ^a   Gardrat, Christian ^b   Rezaei, Mokarram Reza ^a   Hashemi, Mahdi ^c   Le Coz, Cédric ^b   Coma, Véronique ^b  

^a UNIVERSITY OF TABRIZ   (Iran)

^b UNIVERSITÉ BORDEAUX 1   (France)

^c BU ALI SINA UNIVERSITY   (Iran)

Author keywords

Antifungal activity; Carboxymethyl cellulose; Chitosan; Cinnamon; Ginger

Indexed keywords

EID: 85016154618     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.03.015     Document Type: Article

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