دورية أكاديمية
Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese
| العنوان: | Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese |
|---|---|
| المؤلفون: | Faion, Andréia M., Beal, Patrícia, Ril, Franciele T., Cichoski, Alexandre J., Cansian, Rogério L., Valduga, Alice T., de Oliveira, Débora, Valduga, Eunice |
| المصدر: | Journal of Food Science and Technology. March 2015 52(3):1516-1524 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 00221155 09758402 |
|---|---|
| DOI: | 10.1007/s13197-013-1045-4 |