Use of phenolic compounds from cocoa pod-husks (Theobroma cacao L.) as inhibitors of Salmonella spp. in fresh cheese produced in Manabí, Ecuador

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Bibliographic Details
Main Author:	Stalin Santacruz
Format:	Artículo científico
Language:	en
Published:	Universidad Nacional de Colombia 2021
Subjects:	Agrociencias husk Cheese Cocoa pod Fine aroma cocoa Phenolic compounds
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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