Incorporation of phenolic extracts from different by-products in yoghurts to create fortified and sustainable foods

Author:

Ferreira Sara M.,Santos LúciaORCID

Funder

Fundação para a Ciência e a Tecnologia

Ministério da Ciência, Tecnologia e Ensino Superior

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference57 articles.

1. Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?;Andrade;Trends in Food Science & Technology,2019

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4. Escherichia coli and Staphylococcus aureus most common source of infection;Bachir,2015

5. The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt;Bakirci;International Journal of Food Science \& Technology,2017

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