Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp

In this study, antioxidant, chemical, microbiological, and sensory attributes changes taking place during the production of probiotic yoghurt using pulp of soursop (Annona muricata), sweetsop (Annona squamosa), and custard apple (Annona reticulata) were evaluated. The products were stored at 4 °C fo...

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Detalles Bibliográficos
Autores principales: Senadeera, S.S., Prasanna, P.H.P., Jayawardana, N.W.I.A., Gunasekara, D.C.S., Senadeera, P., Chandrasekara, A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6251015/
https://www.ncbi.nlm.nih.gov/pubmed/30839857
http://dx.doi.org/10.1016/j.heliyon.2018.e00955

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6251015/
https://www.ncbi.nlm.nih.gov/pubmed/30839857
http://dx.doi.org/10.1016/j.heliyon.2018.e00955

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