Correlation between microbial population and oxidative stability of the yogurt-based tzatziki salad

HIGHLIGHTS

• who: Eleni Bozinou et al. from the Department Food Science and Nutrition, University of Thessaly, Terma NTemponera Str have published the paper: Correlation between Microbial Population and Oxidative Stability of the Yogurt-Based Tzatziki Salad, in the Journal: Oxygen 2022, 2, FOR PEER REVIEW of /2022/
• what: In this study the factor that affects the oxidative stability of tzatziki was exploited.
• how: The 0.988 (significant for p and amplt in 0.01) and1.0.984 (significant forsamples p and amplt 0.01)prepared for samples with the results are presented Figure.
 



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