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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6360988/ https://www.ncbi.nlm.nih.gov/pubmed/30766933 http://dx.doi.org/10.1016/j.heliyon.2019.e01204 |