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Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods.
Foods. 2022 Aug 5;11(15):2336. doi: 10.3390/foods11152336.
Foods. 2022.
PMID: 35954102
Free PMC article.
Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336.
Freitas JAM, Mendonça GMN, Santos LB, Alonso JD, Mendes JF, Barud HS, Azeredo HMC.
Freitas JAM, et al.
Foods. 2023 Mar 14;12(6):1232. doi: 10.3390/foods12061232.
Foods. 2023.
PMID: 36981278
Free PMC article.
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