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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |