Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts.

Joung, Jae Yeon; Lee, Ji Young; Ha, Young Sik; Shin, Yong Kook; Kim, Younghoon; Kim, Sae Hun; Oh, Nam Su

Joung, Jae Yeon; Lee, Ji Young; Ha, Young Sik; Shin, Yong Kook; Kim, Younghoon; Kim, Sae Hun; Oh, Nam Su.

Afiliación

Joung JY; R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea.
Lee JY; R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea.
Ha YS; R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea.
Shin YK; R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea.
Kim Y; Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University, Jeonju 54896, Korea.
Kim SH; Division of Food Bioscience and Technology, College of Life Science & Biotechnology, Korea University, Seoul 02841, Korea.
Oh NS; R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea.

Korean J Food Sci Anim Resour ; 36(1): 90-9, 2016.

Article en En | MEDLINE | ID: mdl-27499669

Palabras clave

antioxidant activity; fermentation; herbal yogurt; sensory evaluation; volatile compound

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Año: 2016 Tipo del documento: Article