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The influence of storage on the aroma release in headspace and rheological properties in strawberry-flavored fatfree stirred yogurts was determined. Three periods of storage at 10 degrees C were chosen for analysis: 7, 14, and 28 days. The headspace composition was assessed in a flask in static mode. The SPME fiber was carefully chosen, and results are(More)
In case of erythropoiesis, body iron needs to increase to enable the production of new red blood cells. In the 1950s, the observation of an increased digestive iron absorption in the case of phlebotomies had led to propose the existence of an "erythroid factor", which regulate the availability of iron for erythropoiesis in this situation. The factor(More)
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