Effects of supercritical fluid extraction pressure on chemical composition, Microbial population, Polar lipid profile, And microstructure of goat cheese

Article

Abstract: The consumer trend for healthier food choices and preferences for low-fat products has increased the

Palabras claves:

Goat cheese, Microstructure, phospholipid, Supercritical fluid extraction

Autores:

Argüello A., Castro N., Davinia Sánchez-Macías, Jiménez-Flores R., Laubscher A.

Fuentes:

google

scopus