{"title":"对含有和未含有纳米二氧化硅颗粒的香蕉淀粉基食用薄膜的抗氧化性进行比较评估","authors":"Shaik Raheena, S. Shankar V.","doi":"10.1007/s10751-024-02060-3","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":516275,"journal":{"name":"Interactions","volume":"58 25","pages":"1-11"},"PeriodicalIF":0.0000,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A comparative evaluation of the antioxidant property between banana starch-based edible films with and without the inclusion of silicon dioxide nanoparticles\",\"authors\":\"Shaik Raheena, S. Shankar V.\",\"doi\":\"10.1007/s10751-024-02060-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":516275,\"journal\":{\"name\":\"Interactions\",\"volume\":\"58 25\",\"pages\":\"1-11\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-08-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Interactions\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1007/s10751-024-02060-3\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Interactions","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/s10751-024-02060-3","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
A comparative evaluation of the antioxidant property between banana starch-based edible films with and without the inclusion of silicon dioxide nanoparticles