Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract

The objective of this study was to evaluate physicochemical and sensory properties, the texture profile, and antioxidant activity of ginseng extract-supplemented quark cheese as a new cheese product intended to improve public health. After addition of less than 1.0% ginseng extract, the moisture con...

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Detalles Bibliográficos
Autores principales: Kim, Kee-Tae, Hwang, Ji Eun, Eum, Su Jin, Paik, Hyun-Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533402/
https://www.ncbi.nlm.nih.gov/pubmed/31149673
http://dx.doi.org/10.5851/kosfa.2019.e26

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533402/
https://www.ncbi.nlm.nih.gov/pubmed/31149673
http://dx.doi.org/10.5851/kosfa.2019.e26

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