Supplementary data for: Effect of coffee lyophilizate addition on the physicochemical properties and bioactive profile of yogurt during storage (Journal of Dairy Science)

Name: Supplementary data for: Effect of coffee lyophilizate addition on the physicochemical properties and bioactive profile of yogurt during storage (Journal of Dairy Science)
Creator: Aleksander Siger
Published: 2026-08-18T11:48:29.662Z
Keywords: Food Science, Dairy Science

Siger, Aleksander; Cais-Sokolińska, Dorota; Bielska, Paulina; Gawrysiak-Witulska, Marzena; Bąkowska, Ewa

doi:10.17632/6vnhrt7zpz.1

Supplementary data for: Effect of coffee lyophilizate addition on the physicochemical properties and bioactive profile of yogurt during storage (Journal of Dairy Science)

Published: 18 August 2026| Version 1 | DOI: 10.17632/6vnhrt7zpz.1

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Supplementary figures and tables associated with the manuscript submitted to Journal of Dairy Science

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Ministry of Science and Higher Education
Mazovia, Warsaw
Grant ID: MEiN2023/DPI/2870

Supplementary data for: Effect of coffee lyophilizate addition on the physicochemical properties and bioactive profile of yogurt during storage (Journal of Dairy Science)

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