Effects of Lactic Acid Bacteria Fermentation on Hypoglycemic and Antioxidant Activities of Goat Yoghurt in Vitro
Objective: The effects of lactic acid bacteria on the hypoglycemic and antioxidant activities of fermented goat milk were studied. Methods: Three lactic acid bacteria with hypoglycemic and antioxidant functions preserved in the laboratory and commercial yoghurt starters Lactobacillus bulgaricus (LB)...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2023-09-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100176 |
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