Effect of epigallocatechin gallate on the fermentative and physicochemical properties of fermented milk

Effect of epigallocatechin gallate on the fermentative and physicochemical properties of fermented milk

ABSTRACT: Yogurt, a traditional fermented dairy product, is made with a starter that contains Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The aim of this study was to investigate the effects of different concentrations of epigallocatechin gallate (EGCG; 0, 0.5, 1.0, 3.0...

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Bibliographic Details
Main Authors: Xiaoqian Chen, Zifu Zhao, Chenyi Zhang, Chao Shang, Lu Gao, Chun Li, Guofang Zhang, Libo Liu
Format: Article
Language:English
Published: Elsevier 2022-09-01
Series:Journal of Dairy Science
Subjects:
lactic acid bacteria
fermented milk
epigallocatechin gallate (EGCG)
texture
antioxidant activity
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030222004441

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http://www.sciencedirect.com/science/article/pii/S0022030222004441

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