Characterization of Sayram ketteki freeze-dried yogurt with fortified resveratrol-Reference-Cited by-同舟云学术

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Characterization of Sayram ketteki freeze-dried yogurt with fortified resveratrol

Published:2024-08-09 Issue:9 Volume:18 Page:7388-7401
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Ge Zhiwen,Wang Dan,Zhao Wenting,Wang Pan,Dong Mingsheng,Zhao Xiaoyan^ORCID

Funder

Postdoctoral Fund of Beijing Academy of Agriculture and Forestry

Major Scientiffc and Technological Achievements Cultivation Project of Beijing Academy of Agriculture and Forestry Sciences

Scientiffc and Technological Innovation Ability Foundation of Beijing Academy of Agricultural and Forestry Sciences

Agriculture Research System of China of MOF and MARA

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02725-1.pdf

Reference53 articles.

1. A.C. Santos, I. Pereira, M. Pereira-Silva, L. Ferreira, F. Veiga, Trends Food Sci. Technol. 91, 483–497 (2019). https://doi.org/10.1016/j.tifs.2019.07.048

2. M. Rabbani, A. Pezeshki, R. Ahmadi, M. Mohammadi, M. Tabibiazar, F. Ahmadzadeh Nobari Azar, M. Ghorbani, LWT-Foos Sci. Technol. 151, 112093 (2021). https://doi.org/10.1016/j.lwt.2021.112093

3. H. Zhou, B. Zheng, D.J. McClements, J Agri Food Chem 69(11), 3340–3350 (2021). https://doi.org/10.1021/acs.jafc.0c07578

4. D. Zhang, J. Zeng, Z. Li, H. Zuo, C. Huang, J. Biomed. Nanotechnol. 15(2), 288–300 (2019). https://doi.org/10.1166/jbn.2019.2682

5. Q. Liu, Y. Qin, B. Jiang, J. Chen, T. Zhang Colloid Surface B 216, 112529 (2022). https://doi.org/10.1016/j.colsurfb.2022.112529

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