Investigating the effect of aqueous extracts of basil and savory on antioxidant activity, microbial and sensory properties of probiotic yogurt

• Autorzy: Mosiyani Z.G. , Pourahmad R. , Eshaghi M.R.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2017
• Tom: 16
• Numer: 3
• Opis fizyczny: p.311-320,ref.

Twórcy

autor

Mosiyani Z.G.

• Department of Food Science and Technology, College of Agriculture, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran

autor

Pourahmad R.

• Department of Food Science and Technology, College of Agriculture, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran

autor

Eshaghi M.R.

• Department of Food Science and Technology, College of Agriculture, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran

Identyfikatory

DOI

10.17306/J.AFS.0509