Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-014-0165-6.pdf
Reference33 articles.
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2. Bancirova M (2010) Comparison of the antioxidant capacity and the microbial activity of black and green tea. Food Res Int 43:1379–1382
3. Cabrera C, Giménez R, López MC (2003) Determination of tea components with antioxidant activity. J Agric Food Chem 51:4427–4435
4. Chen J, Lindmark-Månsson H, Gorton L, Åkesson B (2003) Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods. Int Dairy J 13:927–935
5. Dave RI, Shah NP (1997) Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures. Int Dairy J 7:435–443
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