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Gelatin-Chitosan Composite Films and Edible Coatings to Enhance the Quality of Food Products: Layer-by-Layer vs. Blended Formulations

Crossref DOI link: https://doi.org/10.1007/s11947-014-1333-7

Published Online: 2014-05-18

Published Print: 2014-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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