How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review-Reference-Cited by-同舟云学术

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

Author:

PRESTES Amanda Alves¹,VARGAS Maryella Osório²,HELM Cristiane Vieira³,ESMERINO Erick Almeida⁴,SILVA Ramon⁴,PRUDENCIO Elane Schwinden⁵^ORCID

Affiliation:

1. Universidade Federal de Santa Catarina, Brasi

2. Universidade Federal de Santa Catarina, Brasil

3. EMBRAPA Florestas, Brasil

4. Instituto federal do Rio de Janeiro, Brasil

5. Universidade Federal de Santa Catarina, Brasi; Universidade Federal de Santa Catarina, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference69 articles.

2. Encyclopedia of dairy sciences;Akuzawa R.,2011

3. Antioxidant properties of dairy products fortified with natural additives: A review;Alenisan M. A.;Journal of the Association of Arab Universities for Basic and Applied Sciences,2017

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