Data for: Active and pH-sensitive nanopackaging based on polymeric anthocyanin/natural or organo-modified montmorillonite blends: Characterization and assessment of cytotoxicity

Published: 8 November 2022| Version 1 | DOI: 10.17632/hxjftyt7k8.1
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Nanotechnology, Functional Foods, Food Additives, Nanoparticles, Encapsulation, Clay, Antioxidant Capacity, Food Additive Toxicity Assessment, Montmorillonite, Anthocyanins, Active Packaging

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