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1 Ergebnisse
1
Monitoring Commercial Starter Culture Development in Presen..:
Pietro Barbaccia
;
Gabriele Busetta
;
Michele Matraxia
...
https://www.mdpi.com/2311-5637/7/1/35. , 2021
Link:
https://doi.org/10.3390/fermentation7010035
RT Journal T1
Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:414d14457e2640b8ad661e3e7f8236c6&Exemplar=1&LAN=DE A1 Pietro Barbaccia A1 Gabriele Busetta A1 Michele Matraxia A1 Anna Maria Sutera A1 Valentina Craparo A1 Giancarlo Moschetti A1 Nicola Francesca A1 Luca Settanni A1 Raimondo Gaglio PB MDPI AG YR 2021 K1 grape pomace powder K1 commercial starter culture K1 ovine cheese K1 industrial application K1 total phenolic content K1 Fermentation industries. Beverages. Alcohol K1 TP500-660 JF https://www.mdpi.com/2311-5637/7/1/35 LK http://dx.doi.org/https://doi.org/10.3390/fermentation7010035 DO https://doi.org/10.3390/fermentation7010035 SF ELIB - SuUB Bremen
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