文献
J-GLOBAL ID:201702259560629610
整理番号:17A1436527
アロエベラ葉ゲルで強化したプロバイオティック撹はんヨーグルトの物理化学的,微生物学的,抗酸化および官能特性【Powered by NICT】
Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel
著者 (4件):
Azari-Anpar Mojtaba
(Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave, Gorgan, 49138-15739, Iran)
,
Payeinmahali Hadiseh
(Department of Food Science and Technology Faculty of Agriculture, Islamic Azad University, Damghan Branch, Damghan, 36716-39998, Iran)
,
Daraei Garmakhany Amir
(Department of Food Science and Technology Toyserkan Faculty of Industrial Engineering, Bu-Ali Sina University, Beheshti Ave, Bahri Esfahani Ave, Toyserkan City, Hamadan, Iran)
,
Sadeghi Mahounak Alireza
(Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave, Gorgan, 49138-15739, Iran)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
41
号:
5
ページ:
ROMBUNNO.13209
発行年:
2017年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)