Extending More than One Week the Shelf Life of Fresh-Cut Lettuce Using Vinegar Enriched in Bioactive Compounds Encapsulated in α-Cyclodextrins

  1. Martínez-Sánchez, M.D.L.Á.
  2. Martínez-Hernández, G.B.
  3. López-Gómez, A.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2024

Ausgabe: 13

Nummer: 19

Art: Artikel

DOI: 10.3390/FOODS13193142 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus