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 |
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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 |
تدمد: | 00221155 09758402 |
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DOI: | 10.1007/s13197-013-1045-4 |