Oxidative stability of yogurt with added lutein dye

Journal of Dairy Science

Volumn 97, Issue 2, 2014, Pages 616-623

  Domingos, L D ^a   Xavier, A A O ^a   Mercadante, A Z ^a   Petenate, A J ^a   Jorge, R A ^a   Viotto, W H ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Carotenoid; Fermented milk; Photooxidation; Riboflavin

Indexed keywords

COLORING AGENT; XANTHOPHYLL; YOGHURT;

ANALYSIS; CHEMISTRY; ODOR; OXIDATION REDUCTION REACTION; TASTE;

COLORING AGENTS; LUTEIN; ODORS; OXIDATION-REDUCTION; TASTE; YOGURT;

EID: 84892675449     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-6971     Document Type: Article

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