The purpose of this study is to monitor the effect of the extracts of thyme. (thymus vulgaris) on
the quality of a fermented milk (type yogurt) over the post phase acidification of sample preservation
in positive cold ...
The experimental study is devoted to the evaluation of antimicrobial effects of
polyphenols from peppermint (Menthapiperita L) on the growth of specific bacteria yogurt.
Phenolic compounds of the object plant study ...
The objective of this study is to follow the evolution of the acidity of added yoghurt with
different concentrations (5%, 10%) of essential oils (HE) rosemary "Rosmarinus officinalis"
obtained from different parts of the ...