Optimization of a Chitosan Solution as Potential Carrier for the Incorporation of Santolina Chamaecyparissus L. Solid By-Product in an Edible Vegetal Coating on 'Manchego' Cheese

AuthID
 P-00P-VDB
9
Author(s)
Munoz Tebar, N
·
Carmona, M
·
Molina, A
·
Sanchez Vioque, R
·
Isabel Berruga, MI
·
Document Type
Article
Year published
2019
Published
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 89, Pages: 272-282 (11)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85055912786
Wos: WOS:000455346800030
Source Identifiers
ISSN: 0268-005X
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