Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces
Abstract: Soy sauce is a traditional seasoning for foods available at the global market that is consumed all over the world.This sauce has a uniqueflavor and also antimicrobial and antioxidant properties. There is a wide range of soysauces and their differences are mainly based on the manufacturing...
Guardado en:
| Autores principales: | García, A., Pérez, Leonardo Martín, Piccirilli, G. N., Verdini, R. A. |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/9914 |
| Aporte de: |
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