Figure 6.
Inhibition zone of blends active films against bacteria of food origin F1 = HPMC film, F6 = HPMC + 104 IU Nisaplin®, F9 = HPMC + 30% glycerol + 104 IU Nisaplin,® F10 = HPMC + 50% glycerol + 104 IU Nisaplin® (Source: Imran et al., 2010)
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