Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat’s Milk Using Different Types and Doses of Collagens

Recently, increasing attention has been focused on developing new products based on goat’s milk. Consumers positively perceive fermented goat’s milk products as health-promoting due to their nutritional value, digestibility, and potential source of probiotics. This study aimed to evaluate the possib...

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Detalles Bibliográficos
Autores principales: Szopa, Kamil, Pawlos, Małgorzata, Znamirowska-Piotrowska, Agata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9867510/
https://www.ncbi.nlm.nih.gov/pubmed/36677715
http://dx.doi.org/10.3390/molecules28020657

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9867510/
https://www.ncbi.nlm.nih.gov/pubmed/36677715
http://dx.doi.org/10.3390/molecules28020657

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