Physicochemical characteristics and antioxidant capacity of set yogurt fortified with dill (Anethume graveolens) extract
Parisa Tizghadam, Leila Roufegarinejad, Narmela Asefi, Parisa Jafarian Asl
Topics & Concepts
SyneresisFood scienceChemistryDPPHLightnessAntioxidantAntioxidant capacityOrganic chemistryPhysicsOpticsProbiotics and Fermented FoodsMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques