Effects of Chia Seed on Fermentation and Antioxidant Activity of Goat Yogurt
By: Ran Liang, Guowei Shu, Hongfang Gao, Meng Zhang, Hongchang Wan and Weihua Wang
Authors
Ran Liang
School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an
Guowei Shu
School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an
Hongfang Gao
Weinan Vocational & Technical College, Weinan
Meng Zhang
Shaanxi Yatai Dairy Co., Ltd., Xianyang
Hongchang Wan
Shaanxi Yatai Dairy Co., Ltd., Xianyang
Weihua Wang
Weinan Vocational & Technical College, Weinan
Language: English
Page range: 263 - 270
Submitted on: Nov 12, 2025
Accepted on: Dec 22, 2025
Published on: Feb 9, 2026
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2026 Ran Liang, Guowei Shu, Hongfang Gao, Meng Zhang, Hongchang Wan, Weihua Wang, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.