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)...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Hui ZHANG, Xiaochen SUN, Maimaiti XIAYIDAN, Xiaoli LIU, Linlin FAN, Xiudong XIA, Ying WANG
التنسيق:	Artigo
اللغة:	Chinês
منشور في:	The editorial department of Science and Technology of Food Industry 2023-09-01
سلاسل:	Shipin gongye ke-ji
الموضوعات:	pediococcus acidilactici gc215 liquorilactobacillus mali l31 lactobacillus brevis pc-2 goat yogurt antioxidant activity hypoglycemic activity in vitro
الوصول للمادة أونلاين:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100176
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!