TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF YOGHURT WITH GOJI BERRIES (LYCIUM BARBARUM)
The inclusion of fresh or processed fruit in yoghurt is a popular method of increasing the phenolic content of the product and improving its antioxidant capacity. This study shows that goji berries can be an alternative method of enriching dairy products with biologically active substances. Enriched...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202001&vol=1&aid=5099 |
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