Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties
Year of publication
2019
Authors
Turnes Pasini Deolindo, Carolina;Inocêncio Monteiro, Pablo;Sousa Santos, Jânio;Gomes Cruz, Adriano;da Silva, Márcia Cristina;Granato, Daniel
Organizations and authors
Natural Resources Institute Finland
Granato Daniel
Publication type
Publication format
Article
Parent publication type
Journal
Article type
Original article
Audience
ScientificPeer-reviewed
Peer-ReviewedMINEDU's publication type classification code
A1 Journal article (refereed), original researchPublication channel information
Journal/Series
Publisher
Volume
115
Pages
7 p.
ISSN
Publication forum
Publication forum level
1
Open access
Open access in the publisher’s service
No
Self-archived
No
Other information
Fields of science
Chemical engineering
Language
English
International co-publication
No
Co-publication with a company
No
DOI
10.1016/j.lwt.2019.108493
The publication is included in the Ministry of Education and Culture’s Publication data collection
Yes