Published in
Elsevier, Food Chemistry, (369), p. 130957, 2022
DOI: 10.1016/j.foodchem.2021.130957
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Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt
Journal article published in 2022 by
Francyeli Araújo Silva,
Rita de Cássia Ramos do Egypto Queiroga,
Evandro Leite de Souza,
Glenise Bierhalz Voss,
Graciele da Silva Campelo Borges,
Marcos dos Santos Lima,
Maria Manuela Estevez Pintado,
Margarida Angélica da Silva Vasconcelos
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