Inclusion of phenolic compounds from different medicinal plants to increase α-amylase inhibition activity and antioxidants in yogurt
Four types of yogurt (Y) were prepared in the presence of rosemary, dill, oregano, and ginger water extracts and refrigerated at 4°C. The effect on post-acidification, α-amylase inhibition activity, total phenolic content (TPC), and antioxidant activity was investigated during 0, 7, 14, & 21 day...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2020-01-01
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| Series: | Journal of Taibah University for Science |
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| Online Access: | http://dx.doi.org/10.1080/16583655.2020.1798072 |