| 000 | 01429 a2200421 4500 | ||
|---|---|---|---|
| 005 | 20250518050520.0 | ||
| 264 | 0 | _c20191002 | |
| 008 | 201910s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2019.125117 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aZura-Bravo, Liliana | |
| 245 | 0 | 0 |
_aNutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods. _h[electronic resource] |
| 260 |
_bFood chemistry _cNov 2019 |
||
| 300 |
_a125117 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aChile |
| 650 | 0 | 4 | _aDesiccation |
| 650 | 0 | 4 |
_aDietary Fiber _xanalysis |
| 650 | 0 | 4 | _aFreeze Drying |
| 650 | 0 | 4 |
_aFruit _xchemistry |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aLacticaseibacillus rhamnosus _xgrowth & development |
| 650 | 0 | 4 |
_aMyrtaceae _xchemistry |
| 650 | 0 | 4 |
_aPhenols _xanalysis |
| 650 | 0 | 4 | _aPrebiotics |
| 650 | 0 | 4 | _aProbiotics |
| 650 | 0 | 4 | _aSensation |
| 650 | 0 | 4 | _aVacuum |
| 700 | 1 | _aRodríguez, Angela | |
| 700 | 1 | _aStucken, Karina | |
| 700 | 1 | _aCastillo, Luis | |
| 700 | 1 | _aAh-Hen, Kong Shun | |
| 700 | 1 | _aGarcía-Segovia, Purificación | |
| 700 | 1 | _aVega-Gálvez, Antonio | |
| 773 | 0 |
_tFood chemistry _gvol. 299 _gp. 125117 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2019.125117 _zAvailable from publisher's website |
| 999 |
_c29884042 _d29884042 |
||