Autor: Guidi, Silvina Mabel
- Alimentos Auténticos: ¿Somos capaces de Demostrarlo?
- Evaluación de la incorporación de Omega-3 libre y nanoencapsulado en el desarrollo de un yogur
- Desarrollos tecnológicos en el marco del Programa Nacional de Agroindustria y Agregado de Valor
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- Autenticidad Alimentaria: ¿Soluciones desde la ciencia?
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Autor: Pega, Juan Franco
- Evaluación de la incorporación de Omega-3 libre y nanoencapsulado en el desarrollo de un yogur
- The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
- Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices : implications for defining molecular markers of cell integrity
- Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR
- Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage
- Modulación del perfil lipídico y la memoria de reconocimiento por un yogur funcional con omega-3 nanoencapsulado en un modelo murino
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