Enrichment of cookies with glutathione by inactive yeast cells ( Saccharomyces cerevisiae ): Physicochemical and functional properties
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference41 articles.
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4. Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines;Andújar-Ortiz;Int. J. Food Prop.,2014
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