Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks

The effects of Cinnamomum verum on the changes in antioxidant activities, proteolysis, total phenolic content and in vitro inhibition of α-amylase and α-glucosidase of bioyogurts prepared from cow- and camel-milks during 21 days of storage at 4 °C was investigated. The result shows that pH of cow-mi...

Descripció completa

Dades bibliogràfiques
Autors principals: Shori, A.B., Baba, A.S.
Format: Article
Publicat: 2011
Matèries: