Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices

In this work, we assessed the effect of a biosurfactant extract, which possesses preservative properties, on the sensory properties, regarding colour, of two fruit juices: pasteurized apple juice and natural orange juice. This biosurfactant extract was obtained from corn steep liquor, a secondary st...

Descripción completa

Detalles Bibliográficos
Autores principales: Pérez-Cid, Benita, Río Segade, Susana, Vecino, Xanel, Moldes, Ana Belén, Cruz, José Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217693/
https://www.ncbi.nlm.nih.gov/pubmed/37238776
http://dx.doi.org/10.3390/foods12101959

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217693/
https://www.ncbi.nlm.nih.gov/pubmed/37238776
http://dx.doi.org/10.3390/foods12101959

Ejemplares similares