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-00Z-SQR
9
Author(s)
Ortiz de Elguea-Culebras, G
·
Bourbon, AI
·
Costa, MJ
·
Muñoz-Tebar, N
·
Carmona, M
·
Molina, A
·
Sánchez-Vioque, R
·
Berruga, MI
·
Document Type
Article
Year published
2019
Published
in Food Hydrocolloids, ISSN: 0268-005X
Volume: 89, Pages: 272-282
Indexing
Crossref®41
Google Scholar®
Publication Identifiers
Source Identifiers
ISSN: 0268-005X
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