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Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage

The objective of this study was to determine the antioxidant and quality characteristics of yogurt added green olive powder stored at 4°С for 15 d. The following four groups were used in this study: Control group (GY0), Yogurt added with 1% green olive (GY1), with 3% green olive (GY3), and with 5% g...

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Detalles Bibliográficos
Autores principales: Cho, Won-Young, Yeon, Su-Jung, Hong, Go-Eun, Kim, Ji-Han, Tsend-Ayush, Chuluunbat, Lee, Chi-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932952/
https://www.ncbi.nlm.nih.gov/pubmed/29725208
http://dx.doi.org/10.5851/kosfa.2017.37.6.865