Development of Eco-friendly Probiotic Edible Coatings Based on Chitosan, Alginate and Carboxymethyl Cellulose for Improving the Shelf Life of UF Soft Cheese

Title
Development of Eco-friendly Probiotic Edible Coatings Based on Chitosan, Alginate and Carboxymethyl Cellulose for Improving the Shelf Life of UF Soft Cheese
Authors
Keywords
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Journal
Publisher
Springer Science and Business Media LLC
Online
2021-01-03
DOI
10.1007/s10924-020-02003-3

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