The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese

Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) w...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Foods
Main Authors: Gaglio, Raimondo, Barbaccia, Pietro, Barbera, Marcella, Restivo, Ignazio, Attanzio, Alessandro, Maniaci, Giuseppe, Di Grigoli, Antonino, Francesca, Nicola, Tesoriere, Luisa, Bonanno, Adriana, Moschetti, Giancarlo, Settanni, Luca
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
Assuntos:
Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7923417/
https://ncbi.nlm.nih.gov/pubmed/33672473
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020461
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados