Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (<i>Ribes nigrum</i>) and Cornelian cherry (<i>Cornus mas</i>).

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第一作者： Jonas,Andersen

第一单位： Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.

作者： Jonas,Andersen ^[1] ; Maddalena,Bosetti ^[1] ; Andrea,Mancini ^[1] ; Pavel,Solovyev ^[1] ; Tiziana,Nardin ^[2] ; Luana,Bontempo ^[1] ; Roberto,Larcher ^[2] ; Elena,Franciosi ^[1]

作者单位： Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy. ^[1] Technology Transfer Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy. ^[2]

关键词 Caciotta-like cheese Cornelian cherry (Cornus mas L.)NMR profile blackcurrant (Ribes nigrum)polyphenols

DOI 10.3389/fnut.2022.1023490

PMID 36846023

发布时间 2023-02-28

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Frontiers in nutrition

2022年9卷

1023490页

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Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (<i>Ribes nigrum</i>) and Cornelian cherry (<i>Cornus mas</i>).

Frontiers in nutrition

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Frontiers in nutrition

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Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (<i>Ribes nigrum</i>) and Cornelian cherry (<i>Cornus mas</i>).

Frontiers in nutrition

相似文献

Frontiers in nutrition

相关期刊

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