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Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage.
Chen, Jie; Yuan, Chen-Hai-Yue; Li, Wei-Chao; Zhao, Lei; Huang, Yan-Bo; Li, Hai-Hang; Liu, Guang; Ni, He; Raikos, Vassilios.
Afiliación
  • Chen J; Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631 China.
  • Yuan CH; Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631 China.
  • Li WC; Department of Critical Care Medicine, Sun Yat-Sen Memorial Hospital of Sun Yat-Sen University, Guangzhou, 510120 China.
  • Zhao L; College of Food Science, South China Agricultural University, Guangzhou, 510642 China.
  • Huang YB; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510641 China.
  • Li HH; Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631 China.
  • Liu G; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610 China.
  • Ni H; Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631 China.
  • Raikos V; Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD Scotland, UK.
J Food Sci Technol ; 59(10): 4037-4044, 2022 Oct.
Article en En | MEDLINE | ID: mdl-36193361
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2022 Tipo del documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2022 Tipo del documento: Article