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Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract
The objective of this study was to evaluate physicochemical and sensory properties, the texture profile, and antioxidant activity of ginseng extract-supplemented quark cheese as a new cheese product intended to improve public health. After addition of less than 1.0% ginseng extract, the moisture con...
Sparad:
| I publikationen: | Food Sci Anim Resour |
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| Huvudupphovsmän: | , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Korean Society for Food Science of Animal Resources
2019
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6533402/ https://ncbi.nlm.nih.gov/pubmed/31149673 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e26 |
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