Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations-Reference-Cited by-同舟云学术

Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations

Published:2022-12-13 Issue:4 Volume:32 Page:531-542
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Yangilar Filiz^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-022-01215-8.pdf

Reference83 articles.

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4. Alzamara R, Demirci T, Akin N. The Radicals Scavenging Activity of Yogurt Fortified with Rose Hip Marmalade During 21 Days of Storage Period. Food Science and Quality Management. 65 (2017)

5. Anabeh H, Vobrkova S, Kumbar V. Antioxidant activity of yogurt supplemented with natural additives. November 8-9, 2017, Brno, Czech Republic. 826-831 (2017)