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.
Zeitschrift:
Food Hydrocolloids

ISSN: 0268-005X

Datum der Publikation: 2024

Ausgabe: 156

Art: Artikel

DOI: 10.1016/J.FOODHYD.2024.110232 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus