Minimizing food oxidation using aromatic polymer: From lignin into nano-lignin
Fuente: Food Research International
Publication date: December 2024Source: Food Research International, Volume 197, Part 1Author(s): I Wayan Arnata, Anak Agung Made Dewi Anggreni, Gede Arda, Nanang Masruchin, Dewi Sartika, Farah Fahma, Afrinal Firmanda