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Effect of the nanoencapsulated sour tea (Hibiscus sabdariffa L.) extract with carboxymethylcellulose on quality and shelf life of chicken nugget
In this study, the antioxidant properties of sour tea extract (Hibiscus sabdariffa L.) were investigated in both free and nanoencapsulated forms to increase the quality and shelf life of chicken nugget during a 9‐day refrigerated storage period. For this purpose, the extract was prepared using ultra...
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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/PMC7382146/ https://ncbi.nlm.nih.gov/pubmed/32724633 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1656 |
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