Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese-Reference-Cited by-同舟云学术

Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese

Published:2022-01 Issue: Volume:154 Page:112795
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Torrijos Raquel^ORCID,Nazareth Tiago Melo^ORCID,Calpe Jorge^ORCID,Quiles Juan Manuel,Mañes Jordi,Meca Giuseppe

Funder

Generalitat Valenciana Conselleria d' Educacio Investigacio Cultura i Esport

Ministerio de Ciencia, Innovación y Universidades

Generalitat Valenciana

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

Food Science

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5. Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin;Balaguer;International Journal of Food Microbiology,2014

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