Desarrollo de un recubrimiento comestible a base de quinoa y quitosano reforzado con aceites esenciales de hierba limón y canela encapsulados en partículas de sílice mesoporosa
Fungi spoilage is common problem in the bakery industry, which may be prevented by using food additives, but their use has been questioned. Natural antifungal agents could be an alternative to avoid spoilage in bread, when applied as coating to extended its shelf life. The aim of this work was to de...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
|
| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/22 |