Effects of organic fruit juices on physicochemical, microbiological, and antioxidative aspects of fermented whey beverages from organic goat and cow milk, produced at laboratory and industrial scales
ABSTRACT: Fermented milk beverages have been known for years and are characterized by excellent health-promoting properties. Therefore, consumer attention has been drawn to this product type in recent years. In the presented research, the technology of production in laboratory and industrial scales...
Guardado en:
| Autores principales: | , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Elsevier
2024-12-01
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| Colección: | Journal of Dairy Science |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S0022030224011317 |
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