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Development and characterization of antioxidant and antimicrobial poly (butylene adipate-co-terephtalate) (PBAT) film incorporated with oregano essential oil and applied in sliced mozzarella cheese

Overview of attention for article published in Anais da Academia Brasileira de Ciências, January 2022
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Title
Development and characterization of antioxidant and antimicrobial poly (butylene adipate-co-terephtalate) (PBAT) film incorporated with oregano essential oil and applied in sliced mozzarella cheese
Published in
Anais da Academia Brasileira de Ciências, January 2022
DOI 10.1590/0001-3765202220200142
Pubmed ID
Authors

Lucas G Cardoso, Jânia B A DA Silva, Juliana A DA Silva, Geany P Camilloto, Carolina O DE Souza, Janice I Druzian, Alaíse G Guimarães

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The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 20 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 20 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 3 15%
Student > Ph. D. Student 2 10%
Student > Bachelor 2 10%
Unspecified 1 5%
Other 1 5%
Other 2 10%
Unknown 9 45%
Readers by discipline Count As %
Agricultural and Biological Sciences 5 25%
Veterinary Science and Veterinary Medicine 1 5%
Chemical Engineering 1 5%
Nursing and Health Professions 1 5%
Unspecified 1 5%
Other 2 10%
Unknown 9 45%