Can lutein replace annatto in the manufacture of Prato cheese?

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Title
Can lutein replace annatto in the manufacture of Prato cheese?
Authors
Keywords
Lutein, Prato cheese, Antioxidant activity, Texture, Ripening
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 68, Issue -, Pages 349-355
Publisher
Elsevier BV
Online
2015-12-29
DOI
10.1016/j.lwt.2015.12.051

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