Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 4...

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Detalles Bibliográficos
Autores principales: Gaglio, Raimondo, Restivo, Ignazio, Barbera, Marcella, Barbaccia, Pietro, Ponte, Marialetizia, Tesoriere, Luisa, Bonanno, Adriana, Attanzio, Alessandro, Di Grigoli, Antonino, Francesca, Nicola, Moschetti, Giancarlo, Settanni, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922181/
https://www.ncbi.nlm.nih.gov/pubmed/33671122
http://dx.doi.org/10.3390/antiox10020306

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922181/
https://www.ncbi.nlm.nih.gov/pubmed/33671122
http://dx.doi.org/10.3390/antiox10020306

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