Effect of Olive Fruit Paste on the Physicochemical Characteristics, Antioxidant Potential, Shelf Stability, and Sensorial Quality of Cheddar-Type Cheese.
- DOI
- 10.1155/ijfo/1114786
- Published
- 2026
- Container
- International journal of food science
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1155/ijfo/1114786,
title = {Effect of Olive Fruit Paste on the Physicochemical Characteristics, Antioxidant Potential, Shelf Stability, and Sensorial Quality of Cheddar-Type Cheese.},
author = {Mahmood M and Qureshi TM and Ishfaq M and Bilal RM and Nadeem M and Welearegay H and Taye M},
year = {2026},
journal = {International journal of food science},
doi = {10.1155/ijfo/1114786},
url = {https://doi.org/10.1155/ijfo/1114786}
}RIS
TY - JOUR TI - Effect of Olive Fruit Paste on the Physicochemical Characteristics, Antioxidant Potential, Shelf Stability, and Sensorial Quality of Cheddar-Type Cheese. AU - Mahmood M AU - Qureshi TM AU - Ishfaq M AU - Bilal RM AU - Nadeem M AU - Welearegay H AU - Taye M PY - 2026 JO - International journal of food science DO - 10.1155/ijfo/1114786 UR - https://doi.org/10.1155/ijfo/1114786 ER -
APA
M, M., TM, Q., M, I., RM, B., M, N., H, W., & M, T. (2026). Effect of Olive Fruit Paste on the Physicochemical Characteristics, Antioxidant Potential, Shelf Stability, and Sensorial Quality of Cheddar-Type Cheese.. International journal of food science. https://doi.org/10.1155/ijfo/1114786
Source records
- pubmed · retrieved 2026-09-25T04:53:30.622Z
- europe-pmc · retrieved 2026-09-25T04:53:30.666Z