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Publikováno v:
Food Science and Technology, Volume: 42, Article number: e65020, Published: 14 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Cuttlefish ink, a by-product of food processing, is a promising source of natural compounds with antioxidant and antimicrobial activities and it can be used as a natural additive for sea food products. Therefore, this work aimed to extend the shelf l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0964e561cee1724886b6266de560cef
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100960&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100960&lng=en&tlng=en