HIGHLIGHTS
- who: Aloe Vera and collaborators from the Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, POBox , have published the research work: Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with, in the Journal: Foods 2020, 9, x FOR PEER REVIEW of /2020/
- what: The aim of this work include: (a) the characterization of AV in terms of polysaccharide composition, structural, antioxidant and thermal properties; (b) the successful development and full physicochemical and functional characterization of FG-based edible films added with different contents of Aloe Vera gel (0, 1 . . .
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