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)...
Guardat en:
| Autors principals: | , , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Chinês |
| Publicat: |
The editorial department of Science and Technology of Food Industry
2023-09-01
|
| Col·lecció: | Shipin gongye ke-ji |
| Matèries: | |
| Accés en línia: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100176 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|