Physiochemical and Organoleptic Properties of Kefir Containing Different Concentrations of Hyaluronic Acid : A Preliminary Study
Author:
Publisher
Korean Society of Milk Science and Biotechnology
Subject
Microbiology (medical),Immunology,Immunology and Allergy
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2020.38.3.146
Reference19 articles.
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2. Sudha PN, Rose MH. Chapter nine: beneficial effects of hyaluronic acid. Adv Food Nutr Res. 2014;72:137-174. 10.1016/B978-0-12-800269-8.00009-9 25081082
3. Meyer K, Palmer JW. The polysaccharide of the vitreous humor. J Biol Chem. 1934; 107:629.
4. Kawada C, Yoshida T, Yoshida H, Matsuoka R, Sakamoto W, Odanaka W, et al. Ingested hyaluronan moisturizes dry skin. Nutr J. 2014;13:70. 10.1186/1475-2891-13-70 25014997 PMC4110621
5. Hamad GM, Taha TH, Hafez EE, El Sohaimy SE. Physicochemical, molecular and functional characteristics of hyaluronic acid as a functional food. Am J Food Technol. 2017;12:72-85. 10.3923/ajft.2017.72.85
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