Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential

Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good source of calcium, phosphorus, potassium, vitamin A, vitamin B2...

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Detalles Bibliográficos
Autores principales: Hadjimbei, Elena, Botsaris, George, Chrysostomou, Stavrie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455928/
https://www.ncbi.nlm.nih.gov/pubmed/36076876
http://dx.doi.org/10.3390/foods11172691

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455928/
https://www.ncbi.nlm.nih.gov/pubmed/36076876
http://dx.doi.org/10.3390/foods11172691

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