Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese.
Journal of applied microbiology（2022）
摘要
This study allowed to achieve an ovine cheese with specific physicochemical, nutraceutical and sensorial characteristics able to enlarge the functional dairy product portfolio.
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关键词
commercial starter culture,functional dairy product,grape pomace powder,ovine stretched cheese,physicochemical properties,polyphenolic profile
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