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Development and characterization of pH-sensitive and antioxidant edible films based on mung bean protein enriched with Echium amoenum anthocyanins

Published Online: 2021-03-20

Published Print: 2021-08

Authors

Moghadam, Maryam

Salami, Maryam https://orcid.org/0000-0001-7295-3896
Mohammadian, Mehdi

Emam-Djomeh, Zahra
Funding

Funding for this research was provided by:

College of Agriculture Natural Resources, University of Tehran
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Text and Data Mining valid from 2021-03-20

Version of Record valid from 2021-03-20
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Article History

Received: 8 January 2021

Accepted: 1 March 2021

First Online: 20 March 2021

Document is current