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Effect of saffron addition on the microbiological, physicoc..:
Gaglio, Raimondo
;
Gentile, Carla
;
Bonanno, Adriana
...
International Journal of Dairy Technology. 72 (2018) 2 - p. 208-217 , 2018
Link:
https://doi.org/10.1111/1471-0307.12569
RT Journal T1
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_1471-0307.12569&Exemplar=1&LAN=DE A1 Gaglio, Raimondo A1 Gentile, Carla A1 Bonanno, Adriana A1 Vintaloro, Lucia A1 Perrone, Anna A1 Mazza, Francesca A1 Barbaccia, Pietro A1 Settanni, Luca A1 Di Grigoli, Antonino PB Wiley YR 2018 SN 1364-727X SN 1471-0307 JF International Journal of Dairy Technology VO 72 IS 2 SP 208 OP 217 LK http://dx.doi.org/https://doi.org/10.1111/1471-0307.12569 DO https://doi.org/10.1111/1471-0307.12569 SF ELIB - SuUB Bremen
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