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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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Detalles Bibliográficos
Autores principales:	Łopusiewicz, Łukasz, Drozłowska, Emilia, Tarnowiecka-Kuca, Alicja, Bartkowiak, Artur, Mazurkiewicz-Zapałowicz, Kinga, Salachna, Piotr
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7565573/ https://www.ncbi.nlm.nih.gov/pubmed/32825460 http://dx.doi.org/10.3390/microorganisms8091266

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