The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese

AuthorsJalilzadeh A- Hesari J- Peighambardoust SH- Javidipour I
JournalJournal of Food and Bioprocess Engineering
Presented byبله
Page number168-177
Volume number3
Paper TypeFull Paper
Published At2020
Journal GradeISI
Journal TypeTypographic
Journal CountryIreland
Journal IndexQ2

Abstract

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