Subject
General Medicine,Food Science,Analytical Chemistry
Reference41 articles.
1. Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion;Anuyahong;LWT – Food Science and Technology,2020
2. Health benefits of fucoxanthin in the prevention of chronic diseases;Bae;BBA Molecular and Cell Biology of Lipids,2020
3. The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt;Bakirci;International Journal of Food Science & Technology,2017
4. Binda, S., Hill, C., Johansen, E., Obis, David., Pot, B., Sanders, M. E., Tremblay, A., Ouwehand, A. C. (2020). Criteria to qualify microorganisms as “probiotic” in foods and dietary supplements. Frontiers in Microbiology, 11, Article 1662. https://doi.org/10.3389/fmicb.2020.01662.
5. Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures;Celik;LWT – Food Science and Technology,2021
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献