Active edible coatings with Boldo extract added and their application on nut products reducing the oxidative rancidity rate
Maria Jeannine Bonilla Lagos Talita Poloni; Paulo José do Amaral Sobral
International Journal of Food Science & Technology Chichester v. 53, n. 3, p. 700-708, Mar. 2018
Chichester 2018
Localização:
FZEA - Fac. Zoot. Eng. de Alimentos
(PCD 2018 Act )(Acessar)