Effect of Mulberry Powder on Antioxidant Activities and Quality Characteristics of Yogurt-Reference-Cited by-同舟云学术

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Effect of Mulberry Powder on Antioxidant Activities and Quality Characteristics of Yogurt

Published:2014-05-31 Issue:5 Volume:43 Page:690-697
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Sung Jung Min,Choi Hae Yeon

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201417048539251.pdf

Reference36 articles.

1. Low-Fat Set Yogurt Made from Milk Subjected to Combinations of High Hydrostatic Pressure and Thermal Processing

Cited by 25 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. Fortification of yogurt with mulberry leaf extract: Effects on physicochemical, antioxidant, microbiological and sensory properties during 21-days of storage;Heliyon;2024-09

2. Research on the Commercialization of Low-Sugar Yogurt with Carrot Jam in Response to Consumer Demand;Human Ecology Research;2024-08-26

3. 당근잼을 첨가한 요구르트의 품질 특성;Korean Journal of Food and Cookery Science;2024-06-30

4. The Growth-Promoting Effect of Pomegranate Concentrates on Lactic Acid Bacteria and Their Application to Yogurt;Journal of Dairy Science and Biotechnology;2023-06

5. 섬애약쑥 첨가 요구르트의 이화학적 특성 및 항산화 활성;Korean Journal of Food and Cookery Science;2023-04-30

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