Author:
Khalili Mohammad,Rad Aziz Homayouni,Khosroushahi Ahmad Yari,Khosravi Hadi,Jafarzadeh Somayeh
Funder
Tabriz University of Medical Sciences
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Reference29 articles.
1. Rad AH, Khosroushahi AY, Khalili M, Jafarzadeh S (2016) Folate bio-fortification of yoghurt and fermented milk: a review. Dairy Sci Technol 96(4):427–441
2. Laiño JE, Juarez del Valle M, Savoy de Giori G, LeBlanc JGJ (2013) Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria. LWT Food Sci Technol 54(1):1–5.
https://doi.org/10.1016/j.lwt.2013.05.035
3. Holasova M, Fiedlerova V, Roubal P, Pechacova M (2005) Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition. Czech J Food Sci 23(5):196–201
4. LeBlanc JG, de Giori GS, Smid EJ, Hugenholtz J, Sesma F (2007) Folate production by lactic acid bacteria and other food-grade microorganisms. In: Méndez-Vilas A (ed) Communicating current research and educational topics and trends in applied microbiology, 1st edn. FORMATEX, Oklahoma, pp 329–339
5. Papastoyiannidis G, Polychroniadou A, Michaelidou A-M, Alichanidis E (2006) Fermented milks fortified with B-group vitamins: vitamin stability and effect on resulting products. Food Sci Technol Int 12(6):521–529
Cited by
66 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献