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Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents

Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types o...

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Detalles Bibliográficos
Autores principales:	Dinkçi, Nayil, Akdeniz, Vildan, Akalın, Ayşe Sibel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914897/ https://www.ncbi.nlm.nih.gov/pubmed/36766139 http://dx.doi.org/10.3390/foods12030610

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