HIGHLIGHTS
- who: Ahmed Helal et al. from the Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour, Egypt , Reggio Emilia, Italy have published the research: In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt, in the Journal: Molecules 2022, 6843 of /2022/
- what: The aim of this research was to incorporate coffee into proteinaceous foods such as yogurt to boost their phenolic component content and to produce a more nutritious food product. As reported in the Materials and Methods section, the analysis was carried out on the supernatant of the . . .
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