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Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage

The supplementation with natural ingredients that are rich in polyphenols could improve the quality and functionality of yogurt. Lotus leaf (LL) are abundant in phenolic compounds. We aimed to investigate the effects of LL powder on the quality properties, total phenolic content (TPC), and antioxida...

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Detalles Bibliográficos
Autores principales:	Kim, Da-Hee, Cho, Won-Young, Yeon, Su-Jung, Choi, Sung-Hee, Lee, Chi-Ho
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/PMC6837900/ https://www.ncbi.nlm.nih.gov/pubmed/31728448 http://dx.doi.org/10.5851/kosfa.2019.e69

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