Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage
This study investigated the effects of green, white and black tea (Camellia sinensis) on lactic acid production and the viability of Streptococcus thermophilus and Lactobacillus spp. in yogurt during 3 weeks of refrigerated storage. Three types of tea water extracts were added into a milk-starter cu...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Taylor & Francis Open
2017
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/19084/ http://dx.doi.org/10.1016/j.jaubas.2015.11.002 |
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