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Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora
The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (L. plantarum, L. fermentum, L. rhamnosus and L. acidophilus) with regard to fermented cow’s milk with the same bacteria strains. The assess...
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| Опубликовано в: : | Molecules |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8198797/ https://ncbi.nlm.nih.gov/pubmed/34072808 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26113307 |
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