Evaluación del efecto de la adición de un microencapsulado de aceite de orégano (Origanum vulgare L.) en el retardo de la oxidación lipídica y aceptación sensorial de una salsa tipo mayonesa durante su almacenamiento acelerado.
The objective of the present research was to evaluate the influence of oregano oil microencapsulate (Origanum vulgare L.) addition as a natural antioxidant on mayonnaise stability. (M.p) for standard sample antioxidant EDTA, (PC1) for the maximum concentration of oregano oil microencapsulate and (PC...
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| Drugi avtorji: | |
| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2021
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| Teme: | |
| Online dostop: | http://repositorio.utc.edu.ec/handle/27000/10160 |
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