Impact of adding prebiotics and probiotics on the characteristics of edible films and coatings- a review

dc.contributor.author	Sáez Orviz, Sara
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Diaz, Mario
dc.date.accessioned	2023-04-11T10:37:57Z
dc.date.available	2023-04-11T10:37:57Z
dc.date.issued	2023
dc.identifier.citation	Food Research International, 164 (2023); doi:10.1016/j.foodres.2022.112381
dc.identifier.issn	0963-9969
dc.identifier.uri	http://hdl.handle.net/10651/67299
dc.description.sponsorship	This work was financially supported by the Spanish Ministry of Science and Innovation, through the project GRUPIN-SV-PA-21-AYUD/2021/51041 and by the grant Programa Severo Ochoa de 'Ayudas Predoctorales para la investigación y docencia' (grant number BP19-127 to Saez-Orviz, S.).
dc.language.iso	eng	spa
dc.relation.ispartof	Food Research International, 164	spa
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.title	Impact of adding prebiotics and probiotics on the characteristics of edible films and coatings- a review	spa
dc.type	journal article	spa
dc.identifier.doi	10.1016/j.foodres.2022.112381
dc.local.notes	OA ATUO22
dc.relation.projectID	GRUPIN-SV-PA-21-AYUD/2021/51041
dc.relation.projectID	Severo Ochoa/BP19-127
dc.relation.publisherversion	https://doi.org/10.1016/j.foodres.2022.112381
dc.rights.accessRights	open access	spa
dc.type.hasVersion	VoR

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