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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...

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Podrobná bibliografie
Vydáno v:Food Sci Biotechnol
Hlavní autoři: Jeong, Chang Hee, Ryu, Haram, Zhang, Ting, Lee, Chi Ho, Seo, Han Geuk, Han, Sung Gu
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer Singapore 2018
Témata:
On-line přístup: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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