Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy

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Title
Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy
Authors
Keywords
Fermented milk, Polyphenols, Grape marc, Olive pomace, NIR spectroscopy
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 376-383
Publisher
Elsevier BV
Online
2014-08-07
DOI
10.1016/j.lwt.2014.07.037

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