Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation
Huaxin Du, Xuping Wang, Huaigu Yang, Fan Zhu, Jie Liu, Jingrong Cheng, Yaosheng Lin, Daobang Tang, Xueming Liu
Topics & Concepts
PomaceFood scienceFermentationChemistryPolyphenolHydrolysisSyneresisProanthocyanidinLactic acidPhenolsBacteriaBiochemistryBiologyAntioxidantGeneticsProbiotics and Fermented FoodsFood Quality and Safety StudiesPolyamine Metabolism and Applications