Assessment of (-) epicatechin as natural additive for improving safety and functionality in fresh "Piel de Sapo" melon juice.

Rúa Aller, Javier; González González, Sonia; Sanz Gómez, Javier; Del Valle Fernandez, Maria Pilar; García-Armesto, María Rosario

Rúa Aller, Javier; González González, Sonia; Sanz Gómez, Javier; Del Valle Fernandez, Maria Pilar; García-Armesto, María Rosario.

Afiliación

Rúa Aller J; Department of Molecular Biology University of León León Spain.
González González S; Food Science and Food Technology Institute León Spain.
Sanz Gómez J; Food Science and Food Technology Institute León Spain.
Del Valle Fernandez MP; Department of Molecular Biology University of León León Spain.
García-Armesto MR; Department of Food Hygiene and Food Technology University of León León Spain.

Food Sci Nutr ; 9(6): 2925-2935, 2021 Jun.

Article en En | MEDLINE | ID: mdl-34136160

Palabras clave

epicatechin; pathogenic bacteria; probiotic typelactic acid bacteria; "Piel de sapo" melon juice

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2021 Tipo del documento: Article