Antioxidant activity, microbial viability, and sensory attributes of traditional-yogurt enriched with silymarin

Silymarin, derived from Silybum marianum (milk thistle) seeds, is known for its anti-oxidative properties. The study examines how various concentrations of silymarin (0, 25, 50, and 100 mg/L) affect anti-oxidative activity, phenolic content, pH, viscosity, sensory qualities, and Lactobacillus delbru...

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Bibliografski detalji

Glavni autori:	Hafiza Madiha Jaffar, Saadia Ambreen, Fahad Al-Asmari, Imtiaz Hussain, Muhammad Abdul Rahim, Mohamed Fawzy Ramadan, Sadaf Javaria, Eliasse Zongo
Format:	Artigo
Jezik:	Inglês
Izdano:	Taylor & Francis Group 2024-12-01
Serija:	Cogent Food & Agriculture
Teme:	Silymarin yogurt starter bacteria antioxidant activity microbial counts Food Chemistry
Online pristup:	https://www.tandfonline.com/doi/10.1080/23311932.2024.2417838
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