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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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Bibliografiske detaljer
Udgivet i:Molecules
Main Authors: Biadała, Agata, Adzahan, Noranizan Mohd
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2021
Fag:
Online adgang: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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