Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract

The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacillus acidophilus and Streptococcus thermophilus and stored at refrigerated temperature. Du...

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Detalles Bibliográficos
Autores principales: Jung, Jieun, Paik, Hyun-Dong, Yoon, Hyun Joo, Jang, Hye Ji, Jeewanthi, Renda Kankanamge Chaturika, Jee, Hee-Sook, Li, Xiang, Lee, Na-Kyoung, Lee, Si-Kyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942557/
https://www.ncbi.nlm.nih.gov/pubmed/27433113
http://dx.doi.org/10.5851/kosfa.2016.36.3.412

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942557/
https://www.ncbi.nlm.nih.gov/pubmed/27433113
http://dx.doi.org/10.5851/kosfa.2016.36.3.412

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