Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil cake (FOC) which was produced using lactic acid bacteria (LAB), mold Penicillium camemberti (PC) and yeast Geotrichum ca...

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Detalhes bibliográficos
Publicado no:Microorganisms
Main Authors: Łopusiewicz, Łukasz, Drozłowska, Emilia, Tarnowiecka-Kuca, Alicja, Bartkowiak, Artur, Mazurkiewicz-Zapałowicz, Kinga, Salachna, Piotr
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7565573/
https://ncbi.nlm.nih.gov/pubmed/32825460
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8091266
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