المؤلفون: de Farias BS; School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, 96203-900 Rio Grande, RS, Brazil., Grundmann DDR; School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, 96203-900 Rio Grande, RS, Brazil., Rizzi FZ; School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, 96203-900 Rio Grande, RS, Brazil., Martins NSS; School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, 96203-900 Rio Grande, RS, Brazil., Sant'Anna Cadaval Junior TR; School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, 96203-900 Rio Grande, RS, Brazil., de Almeida Pinto LA; School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 Itália Avenue, 96203-900 Rio Grande, RS, Brazil. Electronic address: dqmpinto@furg.br.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Sep; Vol. 123, pp. 88-94. Date of Electronic Publication: 2019 Apr 23.

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

مواضيع طبية MeSH: Chemical Phenomena* , Molecular Weight* , Oxidation-Reduction*, Chitosan/*chemistry, Calorimetry, Differential Scanning ; Hydrogen Peroxide/chemistry ; Magnetic Resonance Spectroscopy ; Polymers/chemistry ; Solubility ; Water/chemistry ; X-Ray Diffraction