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  1. 1
    Recent Advances in the Study of Grape and Wine Volatile Composition: Varietal, Fermentative, and Aging Aroma Compounds

    Recent Advances in the Study of Grape and Wine Volatile Composition: Varietal, Fermentative, and Aging Aroma Compounds von Rubio-Bretón, Pilar, Salinas, Maria Rosario, Nevares, Ignacio, Pérez-Álvarez, Eva Pilar, Álamo-Sanza, Maria del, Marín-San Román, Sandra, Alonso, Gonzalo Luis, Garde-Cerdán, Teresa

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    Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?

    Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters? von Lopes, Laênia Angélica Andrade, Pimentel, Tatiana Colombo, Carvalho, Rafaela de Siqueira Ferraz, Madruga, Marta Suely, Galvão, Mércia de Sousa, Bezerra, Taliana Kenia Alencar, Barão, Carlos Eduardo, Magnani, Marciane, Stamford, Thayza Christina Montenegro

    Veröffentlicht in Food chemistry

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