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Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content,probiotic viability and sensory acceptability |
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| Authors: | Karina MO dos Santos Isabel C de Oliveira Marcos AC Lopes Ana Paula Gil Cruz Flávia CA Buriti Lourdes M Cabral |
| Affiliation: | 1. EMBRAPA Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil;2. Federal Institute of Ceará 3. – 4. IFCE, Sobral, CE, Brazil;5. EMBRAPA Embrapa Caprinos e Ovinos, Sobral, CE, Brazil;6. Federal University of Rio de Janeiro (UFRJ), Institute of Chemistry, Rio de Janeiro, RJ, Brazil;7. State University of Paraíba (UEPB), Department of Pharmacy, Campina Grande, PB, Brazil |
| Abstract: | |
| Keywords: | fermented milk Lactobacillus rhamnosus grape polyphenols dairy products functional foods |