Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion

The addition of fruit juice may improve the physicochemical and functional characteristics of dairy products. The study evaluated the effect of 1–6% (v/v) blue honeysuckle juice (BHJ) on the physicochemical, sensory and antioxidant characteristics of fermented goat milk (FGM) during 21 days of refri...

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Detalles Bibliográficos
Autores principales: Ma, Jiage, Miao, Yusi, Li, Jinzhe, Ma, Yue, Wu, Mengguo, Wang, Wan, Xu, Cong, Jiang, Zhanmei, Hou, Juncai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562031/
https://www.ncbi.nlm.nih.gov/pubmed/36230140
http://dx.doi.org/10.3390/foods11193065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562031/
https://www.ncbi.nlm.nih.gov/pubmed/36230140
http://dx.doi.org/10.3390/foods11193065

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