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Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening.
Food Res Int. 2019 May;119:793-804. doi: 10.1016/j.foodres.2018.10.062. Epub 2018 Oct 23.
Food Res Int. 2019.
PMID: 30884718
Free article.
Oxidative stability of yogurt with added lutein dye.
Domingos LD, Xavier AA, Mercadante AZ, Petenate AJ, Jorge RA, Viotto WH.
Domingos LD, et al.
J Dairy Sci. 2014 Feb;97(2):616-23. doi: 10.3168/jds.2013-6971. Epub 2013 Dec 18.
J Dairy Sci. 2014.
PMID: 24359827
Free article.
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