Green tea yogurt: major phenolic compounds and microbial growth

Journal of Food Science and Technology

Volumn 52, Issue 7, 2015, Pages 4652-4660

  Amirdivani, Shabboo ^a   Baba, Ahmad Salihin Hj ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Antioxidant activity; Green tea; Microbial growth; Yogurt fermentation

Indexed keywords

ANTIOXIDANTS; BACTERIA; DAIRIES; DAIRY PRODUCTS; FERMENTATION; LACTIC ACID; PHENOLS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; FERRIC REDUCING ANTIOXIDANT POWER; FUNCTIONAL PROPERTIES; GREEN TEA; LACTIC ACID BACTERIA; MICROBIAL GROWTH; TOTAL PHENOLIC CONTENT;

TEA;

EID: 85028230361     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1670-6     Document Type: Article

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