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Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction
This study aimed to extend the shelf-life of coffee-containing milk beverage by adding Theobroma cacao (cacao nibs) extract. To prepare the beverage sample containing cacao nibs extract, 0.8% cacao nibs hydrothermal extract was aseptically injected. Qualitative changes in the beverage samples, inclu...
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| Publicado en: | Food Sci Anim Resour |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Korean Society for Food Science of Animal Resources
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6949520/ https://ncbi.nlm.nih.gov/pubmed/31950107 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e76 |
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