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The use of chitosan, lysozyme, and the nano-silver as antimicrobial ingredients of edible protective hydrosols applied into the surface of meat
The aim of this study was to design and produce biologically active edible hydrosols, which, when applied to the surface of food products, will protect them from oxidative changes, spoilage and growth of microorganisms. Verification of testing hypothesis and the degree of aim realization were perfor...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554618/ https://ncbi.nlm.nih.gov/pubmed/26345019 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1645-7 |
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