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机译:减少钠和味道增强剂添加:是否存在对益生菌Prato奶酪的矿物质的可用性的影响?
Univ Fed Fluminense Fac Vet BR-24230340 Niteroi RJ Brazil;
Univ Fed Fluminense Fac Vet BR-24230340 Niteroi RJ Brazil;
Inst Fed Educ Ciencia &
Tecnol Rio de Janeiro IFR Dept Alimentos BR-20270021 Rio De Janeiro Brazil;
Inst Fed Educ Ciencia &
Tecnol Rio de Janeiro IFR Dept Alimentos BR-20270021 Rio De Janeiro Brazil;
Univ Fed Fluminense Fac Vet BR-24230340 Niteroi RJ Brazil;
Inst Fed Educ Ciencia &
Tecnol Rio de Janeiro IFR Dept Alimentos BR-20270021 Rio De Janeiro Brazil;
Inst Fed Educ Ciencia &
Tecnol Rio de Janeiro IFR Dept Alimentos BR-20270021 Rio De Janeiro Brazil;
Inst Fed Parana IFPR Campus Paranavai BR-87703536 Paranavai Parana Brazil;
Univ Fed Fluminense Fac Vet BR-24230340 Niteroi RJ Brazil;
Inst Fed Educ Ciencia &
Tecnol Rio de Janeiro IFR Dept Alimentos BR-20270021 Rio De Janeiro Brazil;
Prato cheese; Sodium reduction; Probiotic; Bioaccessibility; Mineral;
机译:减少钠和味道增强剂添加:是否存在对益生菌Prato奶酪的矿物质的可用性的影响?
机译:益生菌普拉托奶酪中的钠减少和风味增强剂的添加:定量描述性分析和对感觉分布的感觉的时间优势的贡献
机译:减少钠和添加风味增强剂对益生菌普拉托奶酪加工的影响
机译:奶酪乳清的田间使用用于增强氯化ethenes的还原脱卤
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机译:交配叶中添加天然抗氧化剂(巴拉圭古树)对普拉托奶酪不同配方的化学微生物和感官特性的影响
机译:添加益生菌对纤维和乳酸钾制成的低脂奶酪特性的影响益生菌添加对减脂奶酪特性的影响