Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh Fruit and Food

<div>Morphology of bacterial cellulose (BC)/olive oil (2%)/glycerol (30%) composite films.</div>

Journal of Engineering

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Figure 6

Figure 6: Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh Fruit and Food 

Figure 6 | Research on Development and Characterization of Composite Membranes Based on Hybrid Bacterial Cellulose Combined with Glycerol and Vegetable Residues for the Preservation of Fresh Fruit and Food 