Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract

The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacillus acidophilus and Streptococcus thermophilus and stored at refrigerated temperature. Du...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Pubblicato in:Korean J Food Sci Anim Resour
Autori principali: Jung, Jieun, Paik, Hyun-Dong, Yoon, Hyun Joo, Jang, Hye Ji, Jeewanthi, Renda Kankanamge Chaturika, Jee, Hee-Sook, Li, Xiang, Lee, Na-Kyoung, Lee, Si-Kyung
Natura: Artigo
Lingua:Inglês
Pubblicazione: Korean Society for Food Science of Animal Resources 2016
Soggetti:
Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4942557/
https://ncbi.nlm.nih.gov/pubmed/27433113
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.3.412
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi