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Incorporating salal berry (Gaultheria shallon) and blackcurrant (Ribes nigrum) pomace in yogurt for the development of a beverage with antidiabetic properties

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dc.contributor.authorNi, He
dc.contributor.authorHayes, Helen E
dc.contributor.authorStead, David
dc.contributor.authorRaikos, Vassilios
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.date.accessioned2018-10-29T09:30:07Z
dc.date.available2018-10-29T09:30:07Z
dc.date.issued2018-10
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.description.statusPeer revieweden
dc.format.extent940442
dc.identifier140017303
dc.identifier9e35c795-310a-48b7-9185-5fdd80b1beba
dc.identifier30386826
dc.identifier85055142818
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. https://doi.org/10.1016/j.heliyon.2018.e00875en
dc.identifier.doi10.1016/j.heliyon.2018.e00875
dc.identifier.iss10en
dc.identifier.issn2405-8440
dc.identifier.otherORCID: /0000-0001-5186-2696/work/50017306
dc.identifier.otherORCID: /0000-0001-9268-5868/work/76974347
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173715
dc.identifier.urihttp://hdl.handle.net/2164/11329
dc.identifier.vol4en
dc.language.isoeng
dc.relation.ispartofHeliyonen
dc.subjectSDG 3 - Good Health and Well-beingen
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

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