Antibacterial Effects against Various Foodborne Pathogens and Sensory Properties of Yogurt Supplemented with Panax ginseng Marc Extract
Abstract Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1%...
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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Springer Nature
2017-10-01
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| Серія: | Food Science of Animal Resources |
| Предмети: | |
| Онлайн доступ: | https://doi.org/10.5851/kosfa.2017.37.5.787 |
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