Open AccessPhysicochemical and sensory properties of Manchego-type cheese fortified with nanoemulsified curcumin
Author(s) -
Mariam Sardiñas-Valdés,
Josafat Alberto Hernández-Becerra,
Hugo Sergio García-Galindo,
Alfonso Juventino Chay-Canúl,
José Rodolfo Velázquez-Martínez,
Angélica A. OchoaFlores
Publication year - 2021
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.28.2.13
Subject(s) - curcumin , chemistry , food science , flavour , polyphenol , antioxidant , sensory analysis , dpph , biochemistry