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.

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DOI: 10.3390/FOODS13193142 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus