Functional yogurt: An approach to fortify yogurt by polyphenols extracted from Bengal currant
Bengal currant is a rich source of bioactive compounds (BAC), the most abundant secondary metabolites of plants. But dairy products have a lack of bioactive compounds. This study aimed to extract BAC from the Bengal currant by solvent extraction methods using water, 80 % ethanol and 80 % ethanol. Th...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000253 |
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