Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8...

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Detaylı Bibliyografya
Yayımlandı:Korean J Food Sci Anim Resour
Asıl Yazarlar: Yoon, Ji-Woo, Ahn, Sung-Il, Kim, Ha-Na, Park, Jun-Hong, Park, Sun-Young, Kim, Jae-Hoon, Oh, Duk-Geun, Jhoo, Jin-Woo, Kim, Gur-Yoo
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Korean Society for Food Science of Animal Resources 2017
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Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC5434217/
https://ncbi.nlm.nih.gov/pubmed/28515654
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.2.305
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