Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and re...

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Detalles Bibliográficos
Autores principales: Joung, Jae Yeon, Lee, Ji Young, Ha, Young Sik, Shin, Yong Kook, Kim, Younghoon, Kim, Sae Hun, Oh, Nam Su
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/PMC4973947/
https://www.ncbi.nlm.nih.gov/pubmed/27499669
http://dx.doi.org/10.5851/kosfa.2016.36.1.90

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973947/
https://www.ncbi.nlm.nih.gov/pubmed/27499669
http://dx.doi.org/10.5851/kosfa.2016.36.1.90

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