首页> Food chemistry: X> Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt.

Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt.

导出 LinkOut

翻译打印收藏纠错

第一作者： Elham,Kovsari

第一单位： Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.

作者： Elham,Kovsari ^[1] ; Parisa,Shavali Gilani ^[2] ; Samira,Shokri ^[2] ; Abdolreza,Mircholi Borazgh ^[1] ; Alieh,Rezagholizade-Shirvan ^[3] ; Ahmad,Pedram Nia ^[1]

作者单位： Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. ^[1] Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. ^[2] Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran. ^[3]

关键词 Antioxidant activity Green pepper Phenolic compound Sensory evaluation Stirred yogurt

DOI 10.1016/j.fochx.2023.101070

PMID 38162041

发布时间 2024-01-03

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Food chemistry

2024年21卷

101070页

相似文献

中文期刊
外文期刊
学位论文
会议论文

浏览0

点击下载本期目录封面

Food chemistry

2024年21卷

101070页

检索历史清除

Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt.

Food chemistry

相似文献

同项目论文

Food chemistry

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt.

Food chemistry

相似文献

同项目论文

Food chemistry

相关期刊

检索历史清除