Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses-Reference-Cited by-同舟云学术

Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses

Published:2020-09-15 Issue:4 Volume:101 Page:1382-1388
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Colombo M Laura¹^ORCID,Cimino Cecilia V¹,Bruno Mariela A¹²,Hugo Ayelen²³,Liggieri Constanza¹⁴,Fernández Agustina¹²,Vairo‐Cavalli Sandra¹²^ORCID

Affiliation:

1. Departamento de Cs. Biológicas, Fac. de Cs. Exactas Centro de Investigación de Proteínas Vegetales (CIProVe), UNLP, Centro Asociado CICPBA Calle 47 esq. 115 S/N La Plata 1900 Argentina

2. CCT‐CONICET La Plata La Plata 1900 Argentina

3. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA‐CCT‐CONICET La Plata, UNLP, CICPBA) Calle 47 esq. 116 S/N La Plata 1900 Argentina

4. CICPBA La Plata 1900 Argentina

Funder

Universidad Nacional de La Plata

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10749

Reference32 articles.

1. Food Choice Motives When Purchasing in Organic and Conventional Consumer Clusters: Focus on Sustainable Concerns (The NutriNet-Santé Cohort Study)

2. HOLISTIC MANAGEMENT OF MARKETING SUSTAINABILITY IN THE PROCESS OF SUSTAINABLE DEVELOPMENT