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Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract
The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι- and κ-carrageenan). The κ- and ι-carrageenan, glycerol and the...
Gorde:
| Argitaratua izan da: | Foods |
|---|---|
| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7143064/ https://ncbi.nlm.nih.gov/pubmed/32204468 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030357 |
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