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Review article: health benefits of some physiologically active ingredients and their suitability as yoghurt fortifiers
The article is concerned with health benefits of two main physiologically active ingredients namely, Isoflavones and γ-Aminobutyric acid, with emphasis on their fitness for fortification of yoghurt to be consumed as a functional food. Isoflavones (ISO) are part of the diphenol compounds, called “phy...
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| Publicado no: | J Food Sci Technol |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4397331/ https://ncbi.nlm.nih.gov/pubmed/25892751 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1393-8 |
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