Effect of grape pomace from red cultivar "Nero d'Avola" on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of applied microbiology"
DOI: 10.1111/jam.15354
Abstract: AIMS The purpose of this study was to functionalize an ovine stretched cheese belonging to "Vastedda" typology with red grape pomace powder (GPP) of Nero d'Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile… read more here.
Keywords: gpp; microbiological physicochemical; physicochemical phenolic; grape pomace ... See more keywords