Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review

• Egile Nagusiak: Rebecca Kowalski (Egilea), Erika Gustafson (Egilea), Matthew Carroll (Egilea), Elvira Gonzalez de Mejia (Egilea)
• Formatua: Liburua
• Argitaratua: MDPI AG, 2020-11-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: Connect to this object online.

Blackcurrants (BC) and yogurt are known to possess several health benefits. The objective of this review was to compile the latest information on the effect of lactic acid fermentation on BC and their incorporation into yogurt, including the impact of this combination on chemical composition, sensor...