Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii-Reference-Cited by-同舟云学术

Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii

Published:2019-07-11 Issue:1 Volume:73 Page:134-143
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Hadjimbei Elena¹,Botsaris George¹^ORCID,Goulas Vlasios¹,Alexandri Eleni²,Gekas Vassilis¹,Gerothanassis Ioannis P²

Affiliation:

1. Department of Agricultural Sciences, Biotechnology and Food Science Cyprus University of Technology P.O. Box 50329Lemesos Cyprus

2. Nuclear Magnetic Resonance Center, Department of Chemistry, Section of Organic Chemistry and Biochemistry University of Ioannina Ioannina Greece

Funder

Cyprus University of Technology

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12629

Reference41 articles.

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5. GC-MS analysis of penta- and tetra-cyclic triterpenes from resins ofPistacia species. Part II.Pistacia terebinthus var. Chia

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