Oxidative stability of a dairy product pike yogurt, with...

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Oxidative stability of a dairy product pike yogurt, with anthocyanin extracts of corozo (Bactris guineensis) and grape (Vitis vinifera)

Gualdrón, Tania Rocío Jaimes, Alzate Ceballos, Johanna Andrea, Rojano, Benjamın Alberto
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Language:
english
Journal:
Journal of Berry Research
DOI:
10.3233/JBR-180327
Date:
December, 2018
File:
PDF, 954 KB
english, 2018
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