Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities
通过添加富含多酚的柑橘果渣(具有抗氧化、抗菌和抗肿瘤活性),提升酸奶的理化和感官品质。
期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2022.999581
Alamoudi, Soha A; Saad, Ahmed M; Alsubhi, Nouf H; Alrefaei, Ghadeer I; Al-Quwaie, Diana A; Binothman, Najat; Aljadani, Majidah; Alharbi, Mona; Alanazi, Humidah; Babalghith, Ahmad O; Almuhayawi, Mohammed S; Gattan, Hattan S; Alruhaili, Mohammed H; Selim, Samy