Interest of black carob extract for the development of active biopolymer films for cheese preservation-Reference-Cited by-同舟云学术

Interest of black carob extract for the development of active biopolymer films for cheese preservation

Published:2021-04 Issue: Volume:113 Page:106436
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pérez María Jorgelina,Moreno María Alejandra,Martínez-Abad Antonio,Cattaneo Florencia,Zampini Catiana,Isla María Inés,López-Rubio Amparo,Fabra María José

Funder

Consejo Superior de Investigaciones Científicas

Fondo para la Investigación Científica y Tecnológica

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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5. Gelatin-chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese;Bonilla;International Journal of Food Science and Technology,2019

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