The viability of microorganism of probiotic yogurt enriched with bee pollen

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-03-01 DOI:10.1080/19476337.2024.2319834

Mehtap Çiftçi, Nilgün Öncül

引用次数: 0

Abstract

It aims to offer an alternative product to the food industry for the increasing demands of healthy nutrition with production of yogurt containing bee pollen. Probiotic yogurt prepared with differen...

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富含蜂花粉的益生菌酸奶中微生物的活力

该公司旨在通过生产含有蜂花粉的酸奶，为食品行业提供一种替代产品，以满足日益增长的健康营养需求。益生菌酸奶由不同的蜂花粉制成。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.