The Effect of Prebiotic (Inulin) Addition and Storage Time on the Fatty Acid Profile, Mineral Content, and Sensory Properties of Probiotic Fermented Drinks Produced from Cow’s Milk with Different Fat Contents
This study evaluated the effect of inulin addition and storage time on the chemical composition, fatty acid profile, mineral content, volatile compounds, and sensory properties of fermented milk drinks produced from cow’s milk with different fat contents (2% and 4%) using the probiotic strain <i>Bif...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2026-05-01
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| Серии: | Applied Sciences |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2076-3417/16/10/4838 |
| Метки: |
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