Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage

The supplementation with natural ingredients that are rich in polyphenols could improve the quality and functionality of yogurt. Lotus leaf (LL) are abundant in phenolic compounds. We aimed to investigate the effects of LL powder on the quality properties, total phenolic content (TPC), and antioxida...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Food Sci Anim Resour
Prif Awduron: Kim, Da-Hee, Cho, Won-Young, Yeon, Su-Jung, Choi, Sung-Hee, Lee, Chi-Ho
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Korean Society for Food Science of Animal Resources 2019
Pynciau:
Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC6837900/
https://ncbi.nlm.nih.gov/pubmed/31728448
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e69
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