Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt

Author:

Wang Yusong1,Song Ka‐Young1,Kim Yookyung1ORCID

Affiliation:

1. Department of Human Ecology Graduate School Korea University Seoul Korea

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Development of new functional fermented product: mulberry-whey beverage

2. Physicochemical characteristics of fermented milk containing mulberry leaf extract;Ahn C. S.;The Korean Journal of Food and Nutrition,2009

3. Fermentation characteristics of set‐type yogurt from milk added with mugwort extract;Bae I. H.;Korean Journal for Food Science of Animal Resources,2000

4. Trends in Development and Utilization of Sericulture Resources for Diversification and Value Addition

5. Effect of heat processing on thermal stability and antioxidant activity of six flavonoids

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