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Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life
The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and 20% v/w) of extract were added to the filling of p...
Guardat en:
| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6963820/ https://ncbi.nlm.nih.gov/pubmed/31783614 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120621 |
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