Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181

The objective of this study was to evaluate the composition, pH, titratable activity, microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP), Lactobacillus plantarum NK181, and Streptococcus thermophilus as the starter culture. Different concentration of GEP (0%, 0...

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Detalles Bibliográficos
Autores principales: Jang, Hye Ji, Jung, Jieun, Yu, Hyung-Seok, Lee, Na-Kyoung, Paik, Hyun-Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6335138/
https://www.ncbi.nlm.nih.gov/pubmed/30675108
http://dx.doi.org/10.5851/kosfa.2018.e47

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6335138/
https://www.ncbi.nlm.nih.gov/pubmed/30675108
http://dx.doi.org/10.5851/kosfa.2018.e47

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