Antibacterial Activity and Physical Properties of Fish Gelatin-Chitosan Edible Films Supplemented with D-Limonene

<div>TGA thermograms of control (a) and fish gelatin-chitosan edible films supplemented with (b) 0.25, (c) 0.50, (d) 0.75, and (e) 1.00% (w/w) D-limonene.</div>

International Journal of Polymer Science

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Figure 4

Figure 4: Antibacterial Activity and Physical Properties of Fish Gelatin-Chitosan Edible Films Supplemented with D-Limonene 