Enhanced aromatic profile and functionality of cheese whey beverages by incorporation of probiotic cells immobilized on pistacia terebinthus resin

Citation:

Schoina V, Terpou A, Papadaki A, Bosnea L, Kopsahelis N, Kanellaki M. Enhanced aromatic profile and functionality of cheese whey beverages by incorporation of probiotic cells immobilized on pistacia terebinthus resin. FoodsFoods. 2020;9.

Notes:

Cited By :20Export Date: 10 May 2023

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National and Kapodistrian University of Athens
School of Agricultural Development, Nutrition & Sustainability
Department of Agricultural Development, Agri-Food, and Natural Resources Management,
(+30) 22280-99525
Evripos campous
Psachna Evia, ZipCode 34400
aterpou@agro.uoa.gr

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Antonia Terpou

Assistant Professor, Agricultural Development, Agrofood and Management of Natural Resources

Enhanced aromatic profile and functionality of cheese whey beverages by incorporation of probiotic cells immobilized on pistacia terebinthus resin

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