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Effect of yerba mate (Ilex paraguariensis A. St.-Hil.) addition on the functional and technological characteristics of fresh cheese
Milk components have the ability to interact with functional compounds, such as polyphenols. This may result in altered biological activity of the compounds, and changes in the technological properties of dairy products. The objective of this study was to examine the effect of the addition of yerba...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6423219/ https://ncbi.nlm.nih.gov/pubmed/30956305 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03589-w |
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