Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8...

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Detalles Bibliográficos
Autores principales: Yoon, Ji-Woo, Ahn, Sung-Il, Kim, Ha-Na, Park, Jun-Hong, Park, Sun-Young, Kim, Jae-Hoon, Oh, Duk-Geun, Jhoo, Jin-Woo, Kim, Gur-Yoo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434217/
https://www.ncbi.nlm.nih.gov/pubmed/28515654
http://dx.doi.org/10.5851/kosfa.2017.37.2.305

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434217/
https://www.ncbi.nlm.nih.gov/pubmed/28515654
http://dx.doi.org/10.5851/kosfa.2017.37.2.305

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