Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream cheese, yogurt, and vegan yogurt, enhanced with aqueo...

Descripción completa

Detalles Bibliográficos
Autores principales: Kandyliari, Aikaterini, Potsaki, Panagiota, Bousdouni, Panoraia, Kaloteraki, Chrysoula, Christofilea, Martha, Almpounioti, Kalliopi, Moutsou, Andreani, Fasoulis, Chistodoulos K., Polychronis, Leandros V., Gkalpinos, Vasileios K., Tzakos, Andreas G., Koutelidakis, Antonios E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952465/
https://www.ncbi.nlm.nih.gov/pubmed/36830058
http://dx.doi.org/10.3390/antiox12020500

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952465/
https://www.ncbi.nlm.nih.gov/pubmed/36830058
http://dx.doi.org/10.3390/antiox12020500

Ejemplares similares