Development of lactobacillus acidophilus fermented milk fortified with vitis vinifera marc flour

被引：0
|
作者：
Frumento, Davide [1 ]
do Espirito Santo, Ana Paula [1 ]
Aliakbarian, Bahar [1 ]
Casazza, Alessandro Alberto [1 ]
Gallo, Michela [1 ]
Converti, Attilio [1 ]
Perego, Patrizia [1 ]
机构：
[1] Department of Civil, Chemical and Environmental Engineering (DICCA), University of Genoa, via Opera Pia 15, IT-16145 Genoa, Italy
来源：
Food Technology and Biotechnology | 2013年 / 51卷 / 04期
关键词：
Antioxidants;
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