Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils
壳聚糖和藜麦蛋白成膜悬浮液与百里香和迷迭香精油的流变性和抗菌特性
期刊:Foods
影响因子:4.7
doi:10.3390/foods9111616
Monserrat Escamilla-García, Raquel A Ríos-Romo, Armando Melgarejo-Mancilla, Mayra Díaz-Ramírez, Hilda M Hernández-Hernández, Aldo Amaro-Reyes, Prospero Di Pierro, Carlos Regalado-González
