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The Use of Winery by-Products to Enhance the Functional Asp..:
Gaglio, Raimondo
;
Barbaccia, Pietro
;
Barbera, Marcella
...
Foods. 10 (2021) 2 - p. 461 , 2021
Link:
https://doi.org/10.3390/foods10020461
RT Journal T1
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods10020461&Exemplar=1&LAN=DE A1 Gaglio, Raimondo A1 Barbaccia, Pietro A1 Barbera, Marcella A1 Restivo, Ignazio A1 Attanzio, Alessandro A1 Maniaci, Giuseppe A1 Di Grigoli, Antonino A1 Francesca, Nicola A1 Tesoriere, Luisa A1 Bonanno, Adriana A1 Moschetti, Giancarlo A1 Settanni, Luca PB MDPI AG YR 2021 SN 2304-8158 JF Foods VO 10 IS 2 SP 461 LK http://dx.doi.org/https://doi.org/10.3390/foods10020461 DO https://doi.org/10.3390/foods10020461 SF ELIB - SuUB Bremen
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