Physicochemical And Sensory Properties Of Manchego-type Cheese Fortified With Nanoemulsified Curcumin

Article

Abstract: The effect of incorporating nanoemulsified curcumin in Manchego-type cheese on its physicochemical a

Palabras claves:

Antioxidant activity, curcumin, Manchego-type cheese, Physicochemical properties, sheep milk

Autores:

Angélica A. Ochoa-Flores, Chay-Canul A.J., García-Galindo H.S., Hernández-Becerra J.A., Sardiñas-Valdés M., Velázquez-Martínez J.R.

Fuentes:

scopus