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Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)

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اقرأ على الانترنت اقرأ أكثر حفظ في قائمتي
  • معلومة اضافية
    • بيانات النشر:
      Informa UK Limited, 2017.
    • الموضوع:
      2017
    • نبذة مختصرة :
      Purple basil was used as powder or water extract forms in the manufacture of yogurt for possible contribution on its taste and flavour of yogurt. The volatiles were extracted by solid-phase micro-e...
    • ISSN:
      1532-2386
      1094-2912
    • الرقم المعرف:
      10.1080/10942912.2017.1311344
    • Rights:
      OPEN
    • الرقم المعرف:
      edsair.doi...........5703aa6eeba393957181cf01a25fa653