Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices

1. Pérez-Cid, B.
2. Río Segade, S.
3. Vecino, X.
4. Moldes, A.B.
5. Cruz, J.M.

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DOI: 10.3390/FOODS12101959 GOOGLE SCHOLAR lock_openOpen access editor

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