4.4 Article

Maceration and ultrasound-assisted methods used for extraction of phenolic compounds and antioxidant activity from Ferulago angulata

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Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time

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Summary: The study found that the addition of Ferulago angulata extract to probiotic yogurt can improve the texture and taste of yogurt, as well as increase the survival rate of probiotic bacteria. Among all the treatments, adding 0.03% essential oil showed the best results in terms of various indicators.

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