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Caracterización sensorial de un producto lácteo tipo queso adicionado con un extracto de hojas de capuchina (Tropaeolum majus L.)
Guzman Perez, Valentina
(PI)
Ballesteros Vivas, Diego
(CoI)
Carrascal Camacho, Ana Karina
(CoI)
Castillo Quiroga, Yuri Milena
(CoI)
Liévano, Martha Constanza
(CoI)
Rodriguez Cordero, Deyci Rocio
(CoI)
Department of Microbiology
Department of Nutrition and Biochemistry
UNIT OF ECOLOGY AND SYSTEMATICS (UNESIS)
Meals, nutrition and health
Applied Biotechnology Group
Alimentary innocuity
Colombian Food, Nutrition and Biodiversity (ANBC)
Bactoral
Project
:
Research
Overview
Project Details
Status
Finished
Effective start/end date
01/08/24
→
31/07/25
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Project funding
Internal
PONTIFICIA UNIVERSIDAD JAVERIANA