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Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt
Yogurt is a fermented dairy food produced by growth of lactic acid bacteria (LAB). Green tea is associated with beneficial health effects. Thus, the aim of this study was to evaluate the effects of green tea powder (GTP) on the fermentation and bioactive properties of yogurt. Yogurt was supplemented...
Sparad:
| I publikationen: | Food Sci Biotechnol |
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| Huvudupphovsmän: | , , , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer Singapore
2018
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6170275/ https://ncbi.nlm.nih.gov/pubmed/30319852 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0370-9 |
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