Dos Santos, Karina Mo <br/><br/>
Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability.  [electronic resource] 

 -  Journal of the science of food and agriculture  Mar 2017 
 - 1108-1115 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.7836  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacteria--drug effects<br/>Bifidobacterium--drug effects<br/>Color<br/>Consumer Behavior<br/>Cultured Milk Products--analysis<br/>Food Handling--methods<br/>Fruit<br/>Goats<br/>Humans<br/>Lactobacillus acidophilus--drug effects<br/>Lacticaseibacillus rhamnosus--drug effects<br/>Milk--metabolism<br/>Phenols--analysis<br/>Polyphenols--analysis<br/>Probiotics<br/>Taste<br/>Vitis