Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based media

Increasing interest in foods beyond their nutritional value has promoted the development of various novel functional foods that could convey multiple health benefits to consumers. The application of lactic acid bacteria (LAB) and milk phospholipids (MPL) in combination has shown some amplifying effe...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Lin, García-Cano, Israel, Jiménez-Flores, Rafael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Dairy Foods
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623805/
https://www.ncbi.nlm.nih.gov/pubmed/36341147
http://dx.doi.org/10.3168/jdsc.2020-0007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623805/
https://www.ncbi.nlm.nih.gov/pubmed/36341147
http://dx.doi.org/10.3168/jdsc.2020-0007

Ejemplares similares