Assessment of angiotensin converting enzyme inhibitory activity and quality attributes of yoghurt enriched with Cinnamomum verum, Elettaria cardamomum, Beta vulgaris and Brassica oleracea

The new concept of functional foods has led to the varieties in the production of foods that provide not only basic nutrition, but can also warrant good health and longevity. This study deals with the production and evaluation of fortified yogurts’ with Cinnamomum verum, Elettaria cardamomum, Beta v...

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Detalles Bibliográficos
Autores principales: Abdullah, Roheena, Arshad, Hira, Kaleem, Afshan, Iqtedar, Mehwish, Aftab, Mahwish, Saleem, Faiza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9869477/
https://www.ncbi.nlm.nih.gov/pubmed/36698857
http://dx.doi.org/10.1016/j.sjbs.2023.103556

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9869477/
https://www.ncbi.nlm.nih.gov/pubmed/36698857
http://dx.doi.org/10.1016/j.sjbs.2023.103556

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