Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage

Food Packaging and Shelf Life

Volumn 8, Issue , 2016, Pages 1-8

  Muniandy, Premalatha ^a   Shori, Amal Bakr ^b   Baba, Ahmad Salihin ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Antioxidant activity; Tea; Total phenolic content; Yogurt

Indexed keywords

EID: 84963957506     PISSN: 22142894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fpsl.2016.02.002     Document Type: Article

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