Citric acid incorporated in a chitosan film as an active packaging material to improve the quality and duration of matured cheese shelf life.

Autor: Ressutte JB; Department of Food Science, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil., da Silva Saranti TF; Department of Physics and Chemistry, São Paulo State University-UNESP, Brasil Av., 15385-000, Ilha Solteira, SP, Brazil., de Moura MR; Department of Physics and Chemistry, São Paulo State University-UNESP, Brasil Av., 15385-000, Ilha Solteira, SP, Brazil., Dos Santos Pozza MS; Department of Zootechnics, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil., da Silva Scapim MR; Department of Food Engineering, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil., Stafussa AP; Department of Food Science, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil., Madrona GS; Department of Food Science, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil.

Publikováno v: The Journal of dairy research [J Dairy Res] 2022 May 23, pp. 1-7. Date of Electronic Publication: 2022 May 23.