Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus

The enrichment of commonly consumed foods with bioactive components might be helpful in promoting health and reducing the risk of disease, so the enrichment of probiotic fermented milk with vitamin C can be considered appropriate. The effect of vitamin C addition depends on the source of origin (ros...

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Detalles Bibliográficos
Autores principales: Znamirowska, Agata, Szajnar, Katarzyna, Pawlos, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8538519/
https://www.ncbi.nlm.nih.gov/pubmed/34684768
http://dx.doi.org/10.3390/molecules26206187

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8538519/
https://www.ncbi.nlm.nih.gov/pubmed/34684768
http://dx.doi.org/10.3390/molecules26206187

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