Tara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes

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dc.contributor.authorPedreschi Plasencia, Franco
dc.contributor.authorSaavedra, Ilse
dc.contributor.authorBunger, Andrea
dc.contributor.authorZúñiga, Rommy N.
dc.contributor.authorPedreschi, Romina
dc.contributor.authorChirinos, Rosana
dc.contributor.authorCampos, David
dc.contributor.authorMariotti Celis, María Salomé
dc.date.accessioned2020-12-10T22:42:25Z
dc.date.available2020-12-10T22:42:25Z
dc.date.issued2018
dc.format.extent7 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.lwt.2018.04.086
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.04.086
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/49592
dc.language.isoen
dc.pagina.final122
dc.pagina.inicio116
dc.revistaLWT - Food Science and Technologyes_ES
dc.titleTara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributeses_ES
dc.typeartículo
dc.volumenVol. 95
sipa.codpersvinculados18770
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