Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis

Publication date: January 2025Source: International Dairy Journal, Volume 160Author(s): Brenda Y. Espinaco, Ignacio Niizawa, Facundo Cuffia, Susana E. Zorrilla, Guillermo A. Sihufe

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