Storage stability of antioxidant in milk products fermented with selected kefir grain microflora
The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (L. plantarum, L. fermentum, L. rhamnosus and L. acidophilus) with regard to fermented cow’s milk with the same bacteria strains. The assess...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/95165/ http://psasir.upm.edu.my/id/eprint/95165/1/Storage%20stability%20of%20antioxidant%20in%20milk%20products%20fermented%20with%20selected%20kefir%20grain%20microflora.pdf |