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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Detalles Bibliográficos
Autores principales: Biadała, Agata, Adzahan, Noranizan Mohd
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8198797/
https://www.ncbi.nlm.nih.gov/pubmed/34072808
http://dx.doi.org/10.3390/molecules26113307

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8198797/
https://www.ncbi.nlm.nih.gov/pubmed/34072808
http://dx.doi.org/10.3390/molecules26113307

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