Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase

In this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the culture containing Lactoba...

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Detalles Bibliográficos
Autores principales: Moslemi, Mona, Moayedi, Ali, Khomeiri, Morteza, Maghsoudlou, Yahya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943762/
https://www.ncbi.nlm.nih.gov/pubmed/36845478
http://dx.doi.org/10.1016/j.fochx.2022.100547

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943762/
https://www.ncbi.nlm.nih.gov/pubmed/36845478
http://dx.doi.org/10.1016/j.fochx.2022.100547

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