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Evaluation of polyphenols enriched dairy products developed by incorporating black carrot (Daucus carota L.) concentrate
BACKGROUND: Dairy products like ice cream, yogurt and buttermilk are consumed widely due to their rich taste but these products lack anthocyanins, which are polyphenol and exhibit great antioxidant activity in both in vivo and in vitro studies. Therefore, adding a natural source of these antioxidant...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113845/ https://www.ncbi.nlm.nih.gov/pubmed/34013075 http://dx.doi.org/10.1016/j.heliyon.2021.e06880 |