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1 Ergebnisse
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Antioxidant fortification of yogurt with red cactus pear pe..:
Paola Hernández-Carranza
;
Karen Y. Jattar-Santiago
;
Raúl Avila-Sosa
...
http://dx.doi.org/10.1080/19476337.2019.1654548. , 2019
Link:
https://doi.org/10.1080/19476337.2019.1654548
RT Journal T1
Antioxidant fortification of yogurt with red cactus pear peel and its mucilage
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:dbb2a107fced4a1db34d8fea7f89ac8a&Exemplar=1&LAN=DE A1 Paola Hernández-Carranza A1 Karen Y. Jattar-Santiago A1 Raúl Avila-Sosa A1 Ivonne Pérez-Xochipa A1 José A. Guerrero-Beltrán A1 Carlos E. Ochoa-Velasco A1 Irving I. Ruiz-López PB Taylor & Francis Group YR 2019 K1 bioactive compounds K1 antioxidant capacity K1 betalains K1 gastrointestinal simulation K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://dx.doi.org/10.1080/19476337.2019.1654548 LK http://dx.doi.org/https://doi.org/10.1080/19476337.2019.1654548 DO https://doi.org/10.1080/19476337.2019.1654548 SF ELIB - SuUB Bremen
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