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Filtragem por: Contributor sim Texier Valentin, Anne-Claire Asesor/Director Shirai Matsumoto, Concepción Keiko

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1. Uso de bacterias lácticas en recubrimientos de quitosano para la conservación poscosecha de litchi y rambután

Descrição:: Acid dips, edible coatings and films are alternative treatments to the use of chemicals to extend the storage life of litchi and rambutan fruits. The use of microorganisms to diminish the incidence of phytopathogens by competition and production of antagonistic compounds is another alternative. These postharvest treatments are well documented,...
Sujeito:: Chitin -- Biotechnology, Chitosan -- Biotechnology, Ácido láctico -- Bacterias, Quitina -- Biotecnología, Quitosano -- Biotecnología, and Lactic acid -- Bacteria
O Criador:: Martínez Castellanos, Gustavo
Contribuinte:: Pelayo Zaldívar, Clara, Pérez Flores, Laura Josefina, Texier Valentin, Anne-Claire, Díaz de León Sánchez, Fernando, and Shirai Matsumoto, Concepción Keiko
Editor:: Universidad Autónoma Metropolitana
Posgrado:: Doctorado en Biotecnologia
Língua:: spa
Año de publicación:: 2009
Direitos:: Acceso Abierto
Licença:: Atribucion-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)
Tipo de Recurso:: info:eu-repo/semantics/doctoralThesis
Identificador:: https://doi.org/10.24275/uami.2801pg54d