00968naa a2200325 a 450000100080000000500110000800800410001902400520006010000200011224501190013226000090025165000170026065000120027765000200028965000130030965000200032265300210034265300160036365300150037965300160039465300170041070000220042770000240044970000240047370000210049770000190051870000200053770000230055777300620058021232672020-06-28       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.fpsl.2019.1004312DOI1 aOLIVEIRA, M. A.  aPackaging with cashew gum/gelatin/essential oil for breadbrelease potential of the citral.h[electronic resource]  c2020  aFerulic acid  aGelatin  aPolysaccharides  aGelatina  aPolissacarídeo  aÁcido ferúlico  aActive film  aCashew gum  aFilme ativo  aGoma de caju1 aGONZAGA, M. L. C.1 aBASTOS, M. do S. R.1 aMAGALHAES, H. C. R.1 aBENEVIDES, S. D.1 aFURTADO, R. F.1 aZAMBELLI, R. A.1 aGARRUTI, D. dos S.  tFood Packaging and Shelf Life, 23, art. no. 100431, 2020.