农林科学
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Olive Leaf, Thyme and Green Walnut Husk Extracts as Functional Ingredients in Dairy Products: A Review
作者Elizabeta Zandona; Vedrana Pleš; Silvija Pavković; Ines Cindrić; Almir Abdurramani; Vesna Zechner-Krpan; Irena Barukčić Jurina; Marijana Blažić
作者单位1. Karlovac University of Applied Sciences; 2. University of Osijek; 3. University of Zagreb
Upcycling Fruit-Vegetable Pomace Powders for Technological, Nutritional, and Sensory Enhancement of Cookies
作者Selene Kozyra Bilicich; César Bruguezi; Nadia Lingiardi; Daniela Matjazic; Regina Formigli; Gisela Piccirilli; Roxana Verdini; Emilce Llopart; Marina Soazo
作者单位1. Institute of Chemistry of Rosario (IQUIR), Suipacha 531, 2000 Rosario, Santa Fe, Argentina; 2. National University of Rosario; 3. Consejo Nacional de Investigaciones Científicas y Técnicas
Structural, Functional and Antioxidant Properties of Soy Protein Concentrates Enriched with Black Mulberry Pomace
作者Nevena Barać; Biljana Rabrenović; Ivana Sredović Ignjatović; Steva Lević; Vladimir Pavlović; Slađana Žilić; Danka Milovanović; Miroljub Barać
作者单位1. University of Belgrade; 2. Maize Research Institute Zemun Polje
Impact of Bock Beer Marination on the Physicochemical, Functional and Technological Properties of Minas Artisanal Authorial Cheese
作者Guilherme Cardoso de Almeida; Larissa Karla de Jesus; Giselle Pereira Cardoso; Caique Menezes de Abreu; Raquel Guidetti Vendruscolo; Larissa de Oliveira Ferreira-Rocha
作者单位1. Universidade Federal dos Vales do Jequitinhonha e Mucuri
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