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Effect of lipophilic sea buckthorn extract on cream cheese properties
The aim of this study was to evaluate the physico-chemical, microbiological, sensory properties and antioxidant activity of the functional cream cheese prepared with lipophilic extracts of sea buckthorn (Hippophae rhamnoides L.). The first step of the research consisted of an evaluation of the physi...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7016077/ https://ncbi.nlm.nih.gov/pubmed/32116372 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04094-w |
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