Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with r...

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Detalles Bibliográficos
Autores principales: Ali, Haider I., Dey, Mithun, Alzubaidi, Azalldeen Kazal, Alneamah, Sadiq Jaafir Aziz, Altemimi, Ammar B., Pratap-Singh, Anubhav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535503/
https://www.ncbi.nlm.nih.gov/pubmed/34681443
http://dx.doi.org/10.3390/foods10102393

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535503/
https://www.ncbi.nlm.nih.gov/pubmed/34681443
http://dx.doi.org/10.3390/foods10102393

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