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Quality and storage characteristics of yogurt containing Lacobacillus sakei ALI033 and cinnamon ethanol extract
BACKGROUND: This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0 % commercial start...
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| Publicado en: | J Anim Sci Technol |
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| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
BioMed Central
2016
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4843202/ https://ncbi.nlm.nih.gov/pubmed/27114826 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40781-016-0098-0 |
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