Universidad Europea de Madrid-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2019

  1. Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese

    Food Hydrocolloids, Vol. 89, pp. 272-282

2016

  1. In vitro antifungal activity of residues from essential oil industry against Penicillium verrucosum, a common contaminant of ripening cheeses

    LWT - Food Science and Technology, Vol. 73, pp. 226-232