Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks
The effects of Cinnamomum verum on the changes in antioxidant activities, proteolysis, total phenolic content and in vitro inhibition of α-amylase and α-glucosidase of bioyogurts prepared from cow- and camel-milks during 21 days of storage at 4 °C was investigated. The result shows that pH of cow-mi...
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| Main Authors: | , |
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| Format: | Article |
| Published: |
2011
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/6653/ http://www.sciencedirect.com/science/article/pii/S1658077X11000348 |
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