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Effect of curcumin on the quality properties of millet fresh noodle and its inhibitory mechanism against the isolated spoilage bacteria
Fresh noodle product has attracted increasing attention due to its nutritive value and convenience. However, the relative short shelf life of fresh noodle is still a concern that needs to resolve. The objective of this study was to evaluate the preservative effect of curcumin (CUR) on millet fresh n...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7063345/ https://ncbi.nlm.nih.gov/pubmed/32180954 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1427 |
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