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Articles

Antioxidant activity and flavor compounds of hickory yogurt

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Pages 1894-1903 | Received 01 Jun 2016, Accepted 08 Aug 2016, Published online: 28 Dec 2016

Figures & data

Table 1. Analysis of main composition of CMY and HMY (g/100 g).

Table 2. Analysis of amino acids composition of CMY and HMY (mg/g).

Figure 1. Scores of sensory indicators for HMY and CMY.

Figure 1. Scores of sensory indicators for HMY and CMY.

Figure 2. IC50 values of scavenging DPPH radical and inhibiting of lipid peroxidation of HMY and CMY.

Figure 2. IC50 values of scavenging DPPH radical and inhibiting of lipid peroxidation of HMY and CMY.

Table 3. Flavor compounds of HMY and CMY.

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