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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage

Inmersión de carne fresca de pollo en un extracto acuoso de lúpulo (Humulus lupulus) para retrasar su deterioro bajo almacenamiento refrigerado al vacío

Corina Nietoa Department of Food Hygiene and Technology, Universidad de León, León, SpainView further author information
,
Diego E. Carballoa Department of Food Hygiene and Technology, Universidad de León, León, SpainView further author information
,
Irma Caroa Department of Food Hygiene and Technology, Universidad de León, León, Spain;b Department of Nutrition and Food Science, Universidad de Valladolid, Valladolid, SpainCorrespondence[email protected]
View further author information
,
Emiliano J. Quintob Department of Nutrition and Food Science, Universidad de Valladolid, Valladolid, SpainView further author information
,
Sonia Andrésc Instituto de Ganadería de Montaña, CSIC, León, SpainView further author information
&
Javier Mateoa Department of Food Hygiene and Technology, Universidad de León, León, SpainView further author information
Pages 132-136 | Received 14 Nov 2019, Accepted 20 Jan 2020, Published online: 11 Feb 2020

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