Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk
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DOI: 10.1016/j.heliyon.2016.e00227
Abstract: Given that fermented dairy products exhibit high bioactivities against cardiovascular diseases (CVDs), the anti-thrombotic properties, fatty acid profiles and sensory properties of cow, goat and ewe derived Greek yogurts have been assessed and compared. The… read more here.
Keywords: greek yogurts; thrombotic properties; vitro anti; sensory vitro ... See more keywords