Código QR (código de barras bidimensional)

Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

Abstract This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification ra...

ver descrição completa

Na minha lista:
Principais autores: Jae Yeon Joung, Ji Young Lee, Young Sik Ha, Yong Kook Shin, Younghoon Kim, Sae Hun Kim, Nam Su Oh
Formato: Artigo
Idioma:Inglês
Publicado em: Springer Nature 2016-02-01
coleção:Food Science of Animal Resources
Assuntos:
herbal yogurt
fermentation
antioxidant activity
sensory evaluation
volatile compound
Acesso em linha:https://doi.org/10.5851/kosfa.2016.36.1.90
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados