Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin

Yoghurt sauces are considered fatty products which are quite susceptible to oxidation and must be stabilised using antioxidants. Novel formulations for yoghurt sauces often involve replacement of fat with dietary fibres and use of natural preservatives. The aim of the present research was to design...

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Detalles Bibliográficos
Autores principales: Martínez-Tomé, Magdalena, Cedeño-Pinos, Cristina, Bañón, Sancho, Jiménez-Monreal, Antonia M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032990/
https://www.ncbi.nlm.nih.gov/pubmed/35453474
http://dx.doi.org/10.3390/antiox11040789

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032990/
https://www.ncbi.nlm.nih.gov/pubmed/35453474
http://dx.doi.org/10.3390/antiox11040789

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