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Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses.
J Food Sci Technol. 2016 Mar;53(3):1585-96. doi: 10.1007/s13197-015-2105-8. Epub 2015 Nov 12.
J Food Sci Technol. 2016.
PMID: 27570284
Free PMC article.
A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.
Torri L, Piochi M, Marchiani R, Zeppa G, Dinnella C, Monteleone E.
Torri L, et al. Among authors: marchiani r.
J Dairy Sci. 2016 Jan;99(1):194-204. doi: 10.3168/jds.2015-9922. Epub 2015 Nov 14.
J Dairy Sci. 2016.
PMID: 26585476
Free article.
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