Andrade, M.Ribeiro-Santos, R.Melo, N.Sanches-Silva, A.2017-03-032017-03-032016-06http://hdl.handle.net/10400.18/4442The aim of this work was to evaluate the effectiveness of an active whey protein film against lipid oxidation. In this frame, TBARS assay was applied to a model food packaged with an active whey protein film and with a control film, for different storage periods.engActive PackagingLipid OxidationFood PackagingSegurança Alimentarconference object