The effect of using microencapsulated pro and prebiotics on the aromatic compounds and sensorial properties of synbiotic goat cheese.
- Resource Type
- Article
- Source
- Food Bioscience; Oct2021, Vol. 43, pN.PAG-N.PAG, 1p
- Subject
GOAT cheese PREBIOTICS AROMATIC compounds BIFIDOBACTERIUM longum GOAT milk INULIN GOATS - Language
- ISSN
- 22124292