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pro vyhledávání: '"Ines Tarchi"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101966- (2024)
This study aimed to evaluate the impact of olive leaf extract (OLE) on the quality of Cantal cheese. The cheeses were fortified with different concentrations (Control, 1, 2, and 3 %) of OLE and analysed for quality during storage. The cheeses were ev
Externí odkaz:
https://doaj.org/article/b7c7bd973d1d4049b4c4c562ac98fd83
