A strategy to prolong cheese shelf-life: Laminated films of bacterial cellulose and chitosan loaded with grape bagasse antioxidant extract for effective lipid oxidation delay

  1. Vázquez, M.
  2. Flórez, M.
  3. Cazón, P.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Ano de publicación: 2024

Volume: 156

Tipo: Artigo

DOI: 10.1016/J.FOODHYD.2024.110232 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus