Influence of the addition of natural antioxidant from mate...

Journal of Food Science and Technology 2015 / 3 Vol. 52; Iss. 3

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensisSt. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

Faion, Andréia M., Beal, Patrícia, Ril, Franciele T., Cichoski, Alexandre J., Cansian, Rogério L., Valduga, Alice T., de Oliveira, Débora, Valduga, Eunice
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Volume:
52
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-013-1045-4
Date:
March, 2015
File:
PDF, 294 KB
english, 2015
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