Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract.
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Using Goat's Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product.Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milkImpact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening.Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products
P2860
Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract.
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article científic
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article scientifique
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articolo scientifico
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artigo científico
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bilimsel makale
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scientific article published on 30 June 2016
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vedecký článok
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vetenskaplig artikel
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videnskabelig artikel
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vědecký článek
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Physicochemical Characteristic ...... fied with Red Ginseng Extract.
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Physicochemical Characteristic ...... fied with Red Ginseng Extract.
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type
label
Physicochemical Characteristic ...... fied with Red Ginseng Extract.
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Physicochemical Characteristic ...... fied with Red Ginseng Extract.
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Physicochemical Characteristic ...... fied with Red Ginseng Extract.
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Physicochemical Characteristic ...... fied with Red Ginseng Extract.
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P2093
P2860
P1476
Physicochemical Characteristic ...... fied with Red Ginseng Extract.
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P2093
Hee-Sook Jee
Hye Ji Jang
Hyun Joo Yoon
Hyun-Dong Paik
Jieun Jung
Na-Kyoung Lee
Renda Kankanamge Chaturika Jeewanthi
Si-Kyung Lee
P2860
P304
P356
10.5851/KOSFA.2016.36.3.412
P577
2016-06-30T00:00:00Z