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1 Ergebnisse
1
Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt ..:
Xuexiang Chen (198360)
;
Jing Zhang (23775)
;
Zhining Huang (2603473)
...
https://figshare.com/articles/journal_contribution/Optimization_of_Rhodomyrtus_tomentosa_Rose_Myrtle_Yogurt_Production_and_Its_Antioxidant_Activity/21743382. , 2022
Link:
https://doi.org/10.1021/acsfoodscitech.2c00271.s001
RT Journal T1
Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity
UL https://suche.suub.uni-bremen.de/peid=base-ftunivfreestate:oai:figshare.com:article_21743382&Exemplar=1&LAN=DE A1 Xuexiang Chen (198360) A1 Jing Zhang (23775) A1 Zhining Huang (2603473) A1 Olivia C. Miller (14272485) A1 Changhui Du (790704) A1 Zhuobin Li (11982275) A1 Mengzhu Shen (12837323) A1 Juanying Lin (14272488) A1 Wen Ouyang (484179) A1 Xian Wu (309304) YR 2022 K1 Biochemistry K1 Medicine K1 Cell Biology K1 Molecular Biology K1 Biotechnology K1 Developmental Biology K1 Infectious Diseases K1 Biological Sciences not elsewhere classified K1 95 ° c K1 4 ° c K1 optimal extraction process K1 optimal extraction conditions K1 new yogurt product K1 total antioxidant capacity K1 optimal fermentation process K1 43 ° c K1 rose myrtle yogurt K1 good sensory quality K1 50 ° c K1 rose myrtle extract K1 rose myrtle K1 yogurt production K1 extraction time K1 fermentation agent K1 extract obtained K1 antioxidant function K1 43 u K1 scientific basis K1 rhodomyrtus tomentosa K1 production requirements K1 milk powder K1 liquid ratio K1 ethanol concentration K1 also provided K1 7 h K1 48 u K1 40 min K1 15 g K1 12 h K1 10 min JF https://figshare.com/articles/journal_contribution/Optimization_of_Rhodomyrtus_tomentosa_Rose_Myrtle_Yogurt_Production_and_Its_Antioxidant_Activity/21743382 LK http://dx.doi.org/https://doi.org/10.1021/acsfoodscitech.2c00271.s001 DO https://doi.org/10.1021/acsfoodscitech.2c00271.s001 SF ELIB - SuUB Bremen
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