Reduction of Water Vapor Permeability in Food Multilayer Biopackaging by Epitaxial Crystallization of Beeswax
Crossref DOI link: https://doi.org/10.1007/s11947-021-02628-9
Published Online: 2021-04-05
Published Print: 2021-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cruces, Florencia
García, María Guadalupe http://orcid.org/0000-0003-1650-0600
Ochoa, Nelio Ariel
Text and Data Mining valid from 2021-04-05
Version of Record valid from 2021-04-05
Article History
Received: 1 October 2020
Accepted: 17 March 2021
First Online: 5 April 2021
Declarations
:
: The authors declare no competing interests.