Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material


Aydogdu A. , Yıldız E. , Aydogdu Y., Sumnu G. , Şahin S. , Ayhan Z.

Food Hydrocolloids, vol.95, pp.245-255, 2019 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 95
  • Publication Date: 2019
  • Doi Number: 10.1016/j.foodhyd.2019.04.020
  • Title of Journal : Food Hydrocolloids
  • Page Numbers: pp.245-255