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Rheological and Antimicrobial Properties of Chitosan and Qu..:
Monserrat Escamilla-García
;
Raquel A. Ríos-Romo
;
Armando Melgarejo-Mancilla
...
Food Engineering and Technology. , 2020
Link:
https://doi.org/10.3390/foods9111616
RT Journal T1
Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_9_11_1616_&Exemplar=1&LAN=DE A1 Monserrat Escamilla-García A1 Raquel A. Ríos-Romo A1 Armando Melgarejo-Mancilla A1 Mayra Díaz-Ramírez A1 Hilda M. Hernández-Hernández A1 Aldo Amaro-Reyes A1 Prospero Di Pierro A1 Carlos Regalado-González PB Multidisciplinary Digital Publishing Institute YR 2020 K1 filmogenic suspension K1 Salmonella K1 thyme K1 rosemary JF Food Engineering and Technology LK http://dx.doi.org/https://doi.org/10.3390/foods9111616 DO https://doi.org/10.3390/foods9111616 SF ELIB - SuUB Bremen
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