Development of Eco-friendly Probiotic Edible Coatings Based on Chitosan, Alginate and Carboxymethyl Cellulose for Improving the Shelf Life of UF Soft Cheese
Crossref DOI link: https://doi.org/10.1007/s10924-020-02003-3
Published Online: 2021-01-03
Published Print: 2021-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
El-Sayed, Hoda S.
El-Sayed, Samah M.
Mabrouk, Ahmed M. M.
Nawwar, Galal A.
Youssef, Ahmed M. http://orcid.org/0000-0002-6501-6658
Text and Data Mining valid from 2021-01-03
Version of Record valid from 2021-01-03
Article History
Accepted: 28 November 2020
First Online: 3 January 2021