The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters

The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high quantities of phenolic compounds and exhibited hig...

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Detalles Bibliográficos
Autores principales: Szołtysik, Marek, Kucharska, Alicja Z., Sokół-Łętowska, Anna, Dąbrowska, Anna, Bobak, Łukasz, Chrzanowska, Józefa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554714/
https://www.ncbi.nlm.nih.gov/pubmed/32847096
http://dx.doi.org/10.3390/foods9091167

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554714/
https://www.ncbi.nlm.nih.gov/pubmed/32847096
http://dx.doi.org/10.3390/foods9091167

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