A carregar...
Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt
In this study, the effects of milk fat content (0%, 2% and 3.5%) and starter culture (autochthonous or commercial) on physicochemical properties, degree of proteolysis, antioxidant activity and viability of Lactobacillus acidophilus, within 21 days storage of probiotic yogurt at 5 ± 1 °C were invest...
Na minha lista:
| Publicado no: | Heliyon |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6360988/ https://ncbi.nlm.nih.gov/pubmed/30766933 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2019.e01204 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|