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Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics.
Dos Santos Gouvea F, Walter EH, da Rocha Ferreira EH, Tiburski JH, Deliza R, de Oliveira Godoy RL, Rosenthal A. Dos Santos Gouvea F, et al. Among authors: rosenthal a. Food Sci Technol Int. 2019 Oct;25(7):597-607. doi: 10.1177/1082013219843394. Epub 2019 May 28. Food Sci Technol Int. 2019. PMID: 31137971
1,927 results