Alginate Encapsulation as a Preservation Method of Pitaya Fruit Juice (Stenocereus spp.)

Autor:	Yoja Gallardo Navarro, Diana Imelda Abarca-Sarro, María Guadalupe Pérez-Loredo, María Isabel Cuatzo-Lozano, Juan Antonio Rodríguez-Sánchez
Rok vydání:	2017
Předmět:	Stenocereus 0404 agricultural biotechnology biology Chemistry Alginate encapsulation Fruit juice 04 agricultural and veterinary sciences Food science biology.organism_classification 040401 food science
Zdroj:	Journal of Food Science and Engineering. 7
ISSN:	2164-5795 2159-5828
DOI:	10.17265/2159-5828/2017.03.002
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c2672609a86981025d986c560776e836 https://doi.org/10.17265/2159-5828/2017.03.002 Zobrazit plný text záznamu