Antioxidant activity and flavor compounds of hickory yogurt

International Journal of Food Properties

Volumn 20, Issue 8, 2017, Pages 1894-1903

  Su, Nana ^a   Ren, Li ^a   Ye, Hongling ^b   Sui, Yuan ^a   Li, Jinglei ^a   Ye, Ming ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

^b Anqing Vocational and Technical College   (China)

Author keywords

DPPH; Flavor compounds; Hickory yogurt; Inhibition of lipid peroxidation

Indexed keywords

ACETALDEHYDE; ANTIOXIDANTS; BENZOIC ACID; BUTYRIC ACID; FLAVOR COMPOUNDS; LACTIC ACID; LIPIDS; OXIDATION; SATURATED FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; DPPH; HICKORY YOGURT; INHIBITION OF LIPID PEROXIDATION; LACTIC ACID BACTERIA; SCAVENGING ACTIVITIES; VOLATILE COMPOUNDS;

DAIRY PRODUCTS;

EID: 85007356306     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2016.1223126     Document Type: Article

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