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dc.contributor.authorNi, He
dc.contributor.authorHayes, Helen E
dc.contributor.authorStead, David
dc.contributor.authorRaikos, Vassilios
dc.date.accessioned2018-10-29T09:30:07Z
dc.date.available2018-10-29T09:30:07Z
dc.date.issued2018-10
dc.identifier.citationNi , H , Hayes , H E , Stead , D & Raikos , V 2018 , ' Incorporating salal berry ( Gaultheria shallon ) and blackcurrant ( Ribes nigrum ) pomace in yogurt for the development of a beverage with antidiabetic properties ' Heliyon , vol. 4 , no. 10 , 00875 . DOI: 10.1016/j.heliyon.2018.e00875en
dc.identifier.issn2405-8440
dc.identifier.otherPURE: 140017303
dc.identifier.otherPURE UUID: 9e35c795-310a-48b7-9185-5fdd80b1beba
dc.identifier.otherPubMed: 30386826
dc.identifier.otherScopus: 85055142818
dc.identifier.urihttp://hdl.handle.net/2164/11329
dc.descriptionThis work is part of the Strategic Research Programme 2016–2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).en
dc.language.isoeng
dc.relation.ispartofHeliyonen
dc.rightsUnder a Creative Commons license https://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectfood analysisen
dc.subjectfood safetyen
dc.subjectfood scienceen
dc.subjectfood technologyen
dc.subjectnutritionen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleIncorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic propertiesen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen, Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen, Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen, Institute of Medical Sciencesen
dc.description.statusPeer revieweden
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.1016/j.heliyon.2018.e00875


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