The Effect of Adding Different Concentrations of Cows’ Milk on the Antioxidant Properties of Coffee-Reference-Cited by-同舟云学术

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The Effect of Adding Different Concentrations of Cows’ Milk on the Antioxidant Properties of Coffee

Published:2017-03-25 Issue:1 Volume:14 Page:177-184
ISSN:0973-1245
Container-title:Biosciences, Biotechnology Research Asia
language:
Short-container-title:Biosci., Biotechnol. Res. Asia

Author:

B. Al-Ghafari Ayat,H. Alharbi Rahaf,M. Al-Jehani Manal,A. Bujeir Shoroq,A. Al-Doghaither Huda,M. Omar Ulfat

Publisher

Oriental Scientific Publishing Company

Subject

Drug Discovery,Agronomy and Crop Science,Biotechnology

Cited by 4 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

1. Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp.;LWT;2023-02

2. Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk;Food Science and Technology;2023

3. Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition;Food Chemistry;2022-04

4. Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties;Critical Reviews in Food Science and Nutrition;2021-03-11

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