Evaluation of the development and stability of a vanilla (Vanilla planifolia) emulsion from a non-alcoholic extract
Vanilla (Vanilla planifolia) is considered the most important flavoring in the world. However, its application in food is limited, since it is mainly commercialized as ethanolic extracts, due to its lipophilic naturalization. The objective of this work was to elaborate alcohol-free vanilla nanoemuls...
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| Autors principals: | , , , , , , |
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| Format: | Online |
| Idioma: | spa |
| Publicat: |
Universidad de Sonora
2021
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| Accés en línia: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1409 |
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