Estudio microbiológico de un microencapsulado a base de Ilex Guayusa, Vernonanthura patens y Theobroma cacao (cascarilla de cacao)
Introduction: Microencapsulation provide a tool to protect natural resources extracts and compounds from the action of biotic, abiotic and biological factors. In this sense, it emerges as a reliable methodology not only for the food industry, but also for the fields of nutrition and health, where th...
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| Format: | bachelorThesis |
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2018
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| Accés en línia: | http://www.dspace.espol.edu.ec/handle/123456789/66098 |
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