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Potential application of herbs and spices and their effects in functional dairy products
Herbs and spices come from different parts of the plant are used to impart an aroma and taste to food. Several herbs have therapeutic properties such as antioxidative, anti-inflammatory, antidiabetic, antihypertensive and antimicrobial activities. Therefore, fortification of dairy foods with herbs a...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6607025/ https://www.ncbi.nlm.nih.gov/pubmed/31338458 http://dx.doi.org/10.1016/j.heliyon.2019.e01989 |