The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage

International Journal of Dairy Technology

Volumn 65, Issue 3, 2012, Pages 429-436

  Şengül, Memnune ^a   Erkaya, Tuba ^a   Şengül, Mustafa ^a   Yildiz, Hilal ^b  

^a ATATÜRK UNIVERSITY   (Turkey)

^b GUMUSHANE UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; DPPH; Phenolic content; Sour cherry yoghurt

Indexed keywords

PRUNUS CERASUS;

EID: 84863783680     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2012.00838.x     Document Type: Article

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