Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis
| Autor: | Espinaco, Brenda Y., Niizawa, Ignacio, Cuffia, Facundo, Zorrilla, Susana E., Sihufe, Guillermo A. |
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| Zdroj: | In International Dairy Journal January 2025 160 |
| Databáze: | ScienceDirect |
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