Effects of Tea Polyphenols on Yogurt Fermentation Quality and Its Antioxidant Activity
Objective: The aim was to investigate the effect of tea polypenols (TP) on yogurt quality and its antioxidant activity. Methods: Milk with different concentration (0, 0.1, 0.2, 0.3, 0.4 and 0.5 g/100 mL milk) of TP was fermented for the preparation of yogurt. The effect of TP on the pH value, titrat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030230 |