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.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2024

Volume: 13

Número: 19

Tipo: Artigo

DOI: 10.3390/FOODS13193142 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus