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Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses
Powders obtained from three grape pomaces (Barbera, Chardonnay before distillation, Chardonnay after distillation) were added at two concentration levels (0.8 and 1.6 % w/w) into semi-hard and hard cheeses (Italian Toma-like and Cheddar, respectively) to increase their polyphenol content. Effects on...
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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4984727/ https://ncbi.nlm.nih.gov/pubmed/27570284 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2105-8 |
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