Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time

Autor:	Seyed Ali Yasini Ardakani, Anoosheh Sharifan, Mahshid Keshavarzi
Rok vydání:	2021
Předmět:	Probiotic yogurt Ducrosia anethifolia food law Food science Biology Teucrium polium food.food Essential oil Food Science law.invention
Zdroj:	Food Science and Technology. 18:265-276
ISSN:	2783-3534 2008-8787
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::391d4b147025d405d4569ee1f5724bc4 https://doi.org/10.52547/fsct.18.117.265 Zobrazit plný text záznamu