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...

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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2016
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Article
Acesso em linha: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
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