Influence of the ripening stage and the lyophilization of wild cardoon flowers on their chemical composition, enzymatic activities of extracts and technological properties of cheese curds

Published 2018 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 245, Issue -, Pages 919-925

Publisher

Elsevier BV

Online

2017-11-23

DOI

10.1016/j.foodchem.2017.11.082

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FOOD CHEMISTRY

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Reagent

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