A review of advancements, properties, and challenges of carbon nanotubes in food packaging

被引：0
|
作者：
Sneh Punia Bangar [1 ]
William Scott Whiteside [1 ]
Priyanka Kajla [2 ]
Milad Tavassoli [3 ]
机构：
[1] Clemson University,Department of Food, Nutrition and Packaging Sciences
[2] Guru Jambheshwar University of Science &Technology,Department of Nutrition, Faculty of Health and Nutrition Sciences
[3] Yasuj University of Medical Science,Student Research Committee
[4] Yasuj University of Medical Sciences,undefined
来源：
Journal of Food Measurement and Characterization | 2025年 / 19卷 / 4期
关键词：
Nanotechnology; Carbon nanotubes; Synthesis; Properties; Applications;
D O I：
10.1007/s11694-025-03127-7
中图分类号：
学科分类号：
摘要：
引用
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页码：2172 / 2194
页数：22
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