Open AccessChemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark
Author(s) -
Eréndira Valencia-Avilés,
Martha-Estrella García-Pérez,
Ma. Guadalupe Garnica-Romo,
Juan de Dios FigueroaCárdenas,
Maria Paciulli,
Héctor Eduardo Martínez-Flores
Publication year - 2022
Publication title -
functional foods in health and disease/journal of functional foods in health and disease
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.275
H-Index - 18
eISSN - 2378-7007
pISSN - 2160-3855
DOI - 10.31989/ffhd.v12i9.951
Subject(s) - food science , polyphenol , chemistry , bark (sound) , functional food , population , health benefits , composition (language) , antioxidant , traditional medicine , biology , organic chemistry , demography , sociology , medicine , ecology , linguistics , philosophy