The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage
作者： MEMNUNE ŞENGÜL , TUBA ERKAYA , MUSTAFA ŞENGÜL , HILAL YILDIZ
DOI: 10.1111/J.1471-0307.2012.00838.X
关键词:
摘要: This study investigated the effect of adding sour cherry pulp into yoghurt on its physicochemical properties, phenolic content, antioxidant activity and sensory characteristics. Sour cherry …
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