Production and assessment of novel probiotic fermented oat flour enriched with isoflavones

Результат исследований: Вклад в журналСтатьяНаучно-исследовательскаярецензирование

Язык оригиналаАнглийский
Страницы (с-по)9-15
Число страниц7
ЖурналLWT - Food Science and Technology
Том111
DOI
СостояниеОпубликовано - 1 авг 2019

Отпечаток

oat flour
Isoflavones
Probiotics
Flour
isoflavones
probiotics
Streptococcus thermophilus
Microbial Viability
Synbiotics
Antioxidants
antioxidant activity
oat products
viability
Lactobacillus acidophilus
sampling
bacteria
extracts
starter cultures
dietary supplements
odors

Ключевые слова

    Предметные области ASJC Scopus

    • Food Science

    Цитировать

    @article{8d9b8fb579d84a069d260fc1b5e4a63e,
    title = "Production and assessment of novel probiotic fermented oat flour enriched with isoflavones",
    keywords = "Antioxidant activity, Isoflavones, Oat flour, Probiotics, Sensory properties",
    author = "Duru, {Kingsley C.} and Kovaleva, {Elena G.} and Danilova, {Irina G.} and Belousova, {Anna V.}",
    year = "2019",
    month = "8",
    day = "1",
    doi = "10.1016/j.lwt.2019.04.102",
    language = "English",
    volume = "111",
    pages = "9--15",
    journal = "LWT - Food Science and Technology",
    issn = "0023-6438",
    publisher = "Elsevier",

    }

    Production and assessment of novel probiotic fermented oat flour enriched with isoflavones. / Duru, Kingsley C.; Kovaleva, Elena G.; Danilova, Irina G.; Belousova, Anna V.

    В: LWT - Food Science and Technology, Том 111, 01.08.2019, стр. 9-15.

    Результат исследований: Вклад в журналСтатьяНаучно-исследовательскаярецензирование

    TY - JOUR

    T1 - Production and assessment of novel probiotic fermented oat flour enriched with isoflavones

    AU - Duru, Kingsley C.

    AU - Kovaleva, Elena G.

    AU - Danilova, Irina G.

    AU - Belousova, Anna V.

    PY - 2019/8/1

    Y1 - 2019/8/1

    KW - Antioxidant activity

    KW - Isoflavones

    KW - Oat flour

    KW - Probiotics

    KW - Sensory properties

    UR - http://www.scopus.com/inward/record.url?scp=85065409543&partnerID=8YFLogxK

    U2 - 10.1016/j.lwt.2019.04.102

    DO - 10.1016/j.lwt.2019.04.102

    M3 - Article

    VL - 111

    SP - 9

    EP - 15

    JO - LWT - Food Science and Technology

    JF - LWT - Food Science and Technology

    SN - 0023-6438

    ER -