Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber

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2017
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Artiga Artigas, MaríaArtiga Artigas, María - ORCID ID
Acevedo Fani, AlejandraAcevedo Fani, Alejandra - ORCID ID
Martín Belloso, OlgaMartín Belloso, Olga - ORCID ID
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http://hdl.handle.net/10459.1/59130
DOI
https://doi.org/10.1016/j.foodcont.2017.01.001
Journal or Serie
Food Control, 2017, vol. 76, p. 1–12
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Articles publicats (Tecnologia, Enginyeria i Ciència dels Aliments)
Articles publicats (Agrotecnio Center)
Publicacions de projectes de recerca del Plan Nacional