Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion

Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion

The addition of fruit juice may improve the physicochemical and functional characteristics of dairy products. The study evaluated the effect of 1–6% (<i>v</i>/<i>v</i>) blue honeysuckle juice (BHJ) on the physicochemical, sensory and antioxidant characteristics of fermented g...

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Bibliographic Details
Main Authors: Jiage Ma, Yusi Miao, Jinzhe Li, Yue Ma, Mengguo Wu, Wan Wang, Cong Xu, Zhanmei Jiang, Juncai Hou
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
fermented goat milk
blue honeysuckle juice
antioxidant activity
in vitro digestion
Online Access:https://www.mdpi.com/2304-8158/11/19/3065

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https://www.mdpi.com/2304-8158/11/19/3065

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