Encapsulation of tartary buckwheat flavonoids and application to yoghurt
Author:
Affiliation:
1. Guizhou Key Laboratory of Fermentation Engineering and Biopharmaceutics, Guizhou University, Guiyang, Guizhou, China;
2. College of Liquor-Making and Food Engineering, Guizhou University, Guiyang, Guizhou, China
Publisher
Informa UK Limited
Subject
Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/02652048.2020.1781943
Reference54 articles.
1. Cardioprotective actions of two bioflavonoids, quercetin and rutin, in experimental myocardial infarction in both normal and streptozotocin-induced type I diabetic rats
2. The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk
3. In vitro anthelmintic activity of Barleria buxifolia on Indian adult earthworms and estimation of total flavonoid content
4. Yogurt: The Product and its Manufacture
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