Diseño de un recubrimiento comestible con inulina de agave (Agave americana) y aceite esencial de hierba luisa (Cymbopogon citratus) para la conservación de la frutilla (Fragaria ananassa duch).
Fruits and vegetables are foods that have a short shelf life, generating large losses during storage, which is why it is becoming increasingly necessary to generate alternatives that improve post-harvest conditions and improve their conservation. The objective of this research is to design an edible...
保存先:
| 第一著者: | |
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| フォーマット: | masterThesis |
| 言語: | spa |
| 出版事項: |
2022
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| 主題: | |
| オンライン･アクセス: | http://repositorio.utc.edu.ec/handle/27000/8881 |
| タグ: |
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