Effect of green and black teas (Camellia sinensis L.) on...

Food Chemistry 2009 Vol. 112; Iss. 3

Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage

Imène Jaziri, Mourad Ben Slama, Houcine Mhadhbi, Maria C. Urdaci, Moktar Hamdi
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Volume:
112
Year:
2009
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2008.06.017
File:
PDF, 314 KB
english, 2009
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