Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt
The probiotic properties and the viability of lactic acid bacteria of fermented dairy products can be improved by addition of bioactive compounds originating from natural sources (e.g. goji berries). This study aimed to evaluate how goji berries and honey affect the sensorial quality of yoghurt, the...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2015-04-01
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| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| Online Access: | http://www.notulaebotanicae.ro/index.php/nbha/article/view/9814 |