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Optimizing microencapsulation of nisin with sodium alginate and guar gum
Nisin is a widely used bacteriocin active against gram positive bacteria and is also reported to be active against some gram negative bacteria. Incorporation of nisin into food systems is another challenge as directly added nisin is prone to inactivation by food constituents. Encapsulation of nisin...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252430/ https://ncbi.nlm.nih.gov/pubmed/25477680 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0886-6 |
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