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The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it
In this study, the effect of grape seed protein hydrolysate (GPH) on the physicochemical and sensory properties of stirred yogurt was evaluated. At first, the antioxidant properties and degree of hydrolysis (DH) of GPH were determined using the microbial protease enzymes (alcalase and flavourzyme),...
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| Vydáno v: | Food Sci Nutr |
|---|---|
| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2021
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8020923/ https://ncbi.nlm.nih.gov/pubmed/33841834 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2188 |
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