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Quality parameters of natural phenolics and its impact on p..:
Anuradha Wijesekara
;
Viraj Weerasingha
;
Shishanthi Jayarathna
.
http://www.sciencedirect.com/science/article/pii/S2590157522001304. , 2022
Link:
https://doi.org/10.1016/j.fochx.2022.100332
RT Journal T1
Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:a1b60a0e8a454afc92d4023bebab2556&Exemplar=1&LAN=DE A1 Anuradha Wijesekara A1 Viraj Weerasingha A1 Shishanthi Jayarathna A1 Hasitha Priyashantha PB Elsevier YR 2022 K1 Plant pigment K1 Fermented milk K1 Color stability K1 Natural colorant K1 colored stirred yogurt K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2590157522001304 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2022.100332 DO https://doi.org/10.1016/j.fochx.2022.100332 SF ELIB - SuUB Bremen
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