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المؤلفون: Luís P. Andrade, Liliana Ávila-Córdoba, Ahmed Babader, Diptonil Banerjee, Carlos E. Barrera-Díaz, Bianca Boarca, Himadri Borah, K.K. Chattopadhyay, F. D’Ascenzo, Ana L. De la Colina-Martínez, Juan José del Coz-Díaz, Upakul Dutta, A. Esposito, Kiana Fasihozaman-Langroodi, Pedro D. Gaspar, Osman Gencel, Gargi Ghoshal, Alina Maria Holban, Anu Kalia, Bambang Kuswandi, Iulia Lungu, Casparus J.A. Machiels, Gonzalo Martínez-Barrera, Miguel Martínez-López, Angel Martínez-López, Mara Mădălina Mihai, Mehran Moradi, M. Musarra, José Nunes, Ulrich R. Orth, A. Panneerselvam, Mircea-Ioan Popa, Mădălina Preda, V. Devi Rajeswari, Alina Alexandra Şerbănescu, Vijayalakshmi Shankar, Zahra Shariatinia, Pedro D. Silva, Víctor Varela-Guerrero, G. Vinci, Nadine Yarar
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0613b6b327d9e76f7813f4a2cc456b2f
https://doi.org/10.1016/b978-0-12-816683-3.09990-4 -
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المؤلفون: Kiana Fasihozaman-Langroodi, Zahra Shariatinia
مصطلحات موضوعية: food.ingredient, Nanocomposite, Materials science, Nanotechnology, Biodegradation, Biodegradable polymer, Gelatin, Chitosan, Polyester, chemistry.chemical_compound, food, chemistry, Polylactic acid, Cellulose
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b85228ab65aaa79b37569cdb355b85e0
https://doi.org/10.1016/b978-0-12-816683-3.00008-6