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Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice.
Kang, Su-Hyun; Yu, Mi-Sang; Kim, Jeong-Mee; Park, Sung-Kwon; Lee, Chi-Ho; Lee, Hong-Gu; Kim, Soo-Ki.
Afiliação
  • Kang SH; Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
  • Yu MS; Team of an Educational Program for Specialists in Global Animal Science, Brain Korea 21 Plus Project, Konkuk University, Seoul 05029, Korea.
  • Kim JM; Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
  • Park SK; Institute of Animal Resource Center, Konkuk University, Seoul 05029, Korea.
  • Lee CH; Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea.
  • Lee HG; Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Kim SK; Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
Korean J Food Sci Anim Resour ; 38(3): 451-467, 2018 Jul.
Article em En | MEDLINE | ID: mdl-30018490
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2018 Tipo de documento: Article