The effect of organic fruit juices on physicochemical, microbiological and antioxidative aspects of organic goat's and cow's fermented whey beverages produced on laboratory and industrial scale-Reference-Cited by-同舟云学术

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The effect of organic fruit juices on physicochemical, microbiological and antioxidative aspects of organic goat's and cow's fermented whey beverages produced on laboratory and industrial scale

Published:2024-09 Issue: Volume: Page:
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Szafrańska J.O.^ORCID,Waraczewski R.^ORCID,Bartoń M.,Wesołowska-Trojanowska M.^ORCID,Maziejuk W.,Nowak P.,Sołowiej B.G.^ORCID

Funder

Ministry of Agriculture and Rural Development

Publisher

American Dairy Science Association

Reference59 articles.

1. Development of new functional fermented product: mulberry-whey beverage;Abdulalim;J. Nutr. Food Res. Technol.,2018

2. Review on major food-borne zoonotic bacterial pathogens;Abebe;J. Trop. Med.,2020

3. A comparative study of the nutritional quality of freshly extracted juices from organic versus conventional orange and apple fruits;Abel;EC Nutr.,2016

4. Recent studies on healthy nutrients changing in fruit juices processed with non-thermal technologies;Ağçam,2019

5. Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains;Aguilar-Toalá;J. Dairy Sci.,2017

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