The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt

International Dairy Journal

Volumn 21, Issue 8, 2011, Pages 568-574

  Najgebauer Lejko, D ^a   Sady, M ^a   Grega, T ^a   Walczycka, M ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT CAPACITY; COWS' MILK; FERRIC REDUCING ANTIOXIDANT POWER; GREEN TEA; LACTOBACILLUS DELBRUECKII; MICROFLORA; RADICAL SCAVENGING ACTIVITY; STREPTOCOCCUS THERMOPHILUS; TEA INFUSION;

COLD STORAGE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 79958277238     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.03.003     Document Type: Article

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