Evaluación del efecto de la adición de un microencapsulado de extracto de orégano (Origanum vulgare L.) en el retardo de la oxidación lipídica de una salsa tipo mayonesa durante su almacenamiento acelerado.
The objective at this investigation was to evaluate addition effect of a microencapsulated oregano extract in a mayonnaise sauce, for which three samples were prepared: a white base as an indicator with a synthetic antioxidant (EDTA) and two with different concentrations of microencapsulated (a mini...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2022
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| Online Access: | http://repositorio.utc.edu.ec/handle/27000/9361 |
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