Antimicrobial Activity of Cashew Gum–Gelatin Coacervates as a Food Ingredient

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journal：ACS Agricultural Science & Technology

Authors：Nathalia D. Gonalves; Marta C. T. Duarte; Ana S. Prata; Rodney A. F. Rodrigues

Published date：2021-12-20

DOI：10.1021/acsagscitech.1c00089

PDF link：https://pubs.acs.org/doi/pdf/10.1021/acsagscitech.1c00089

Article link：https://doi.org/10.1021/acsagscitech.1c00089

Article Source：American Chemical Society (ACS)。

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[ACS] Antimicrobial Activity of Cashew Gum–Gelatin Coacervates as a Food Ingredient

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