This work studied alternatives to replace conventional preservatives used in the food industry. The objective of this research was to evaluate the effect of the mixture of propolis and ε-polylysine, through statistical analysis, to identify variations in yogurt stability, microbial development, chan...

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Bibliographic Details

Main Author:	Lectong-Cusme, Nieve Esther
Format:	Article
Online Access:	https://revistas.sena.edu.co/index.php/recia/article/view/uso-de-propoleo-y-e-polilisina-como-agentes-preservantes-en-yogu