Effect of coffee lyophilizate addition on the physicochemical properties and bioactive profile of yogurt during storage.
This study investigated the effect of caffeinated Arabica and decaffeinated coffee lyophilizate (0.6 g/100 g), incorporated either before or after fermentation, on the phenolic compound profile, caffeine and diterpene content, antioxidant activity, and physicochemical properties of yogurt during 20 d of refrigerated st...
Aleksander Siger, D. Cais-Sokolińska, P. Bielska et al.
· Journal of Dairy Science · 0 citations