The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt

Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and dairy products are deficient in these health-prot...

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Detalles Bibliográficos
Autores principales: Barukčić, Irena, Filipan, Katarina, Lisak Jakopović, Katarina, Božanić, Rajka, Blažić, Marijana, Repajić, Maja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909810/
https://www.ncbi.nlm.nih.gov/pubmed/35267334
http://dx.doi.org/10.3390/foods11050701

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909810/
https://www.ncbi.nlm.nih.gov/pubmed/35267334
http://dx.doi.org/10.3390/foods11050701

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