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Teixeira, B., Marques, A., Pires, C., Ramos, C., Batista, I., Saraiva, J.A. and Nunes, M.L. (2014) Characterization of Fish Protein Films Incorporated with Essential Oils of Clove, Garlic and Origanum: Physical, Antioxidant and Antibacterial Properties. LWT—Food Science and Technology, 59, 533-539.
https://doi.org/10.1016/j.lwt.2014.04.024

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