Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink-Reference-Cited by-同舟云学术

Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink

Published:2021-05 Issue: Volume:142 Page:111059
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kadyan Saurabh^ORCID,Rashmi H.M.,Pradhan Diwas^ORCID,Kumari Anisha,Chaudhari Arghya^ORCID,Deshwal Gaurav Kr^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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4. Study of the antimicrobial and probiotic effect of Lactobacillus plantarum isolated from raw goat's milk from the region of Western Algeria;Anas;International Journal of Sciences: Basic and Applied Research,2014

5. Contribution of several cheese-ripening microbial associations to aroma compound production;Arfi;Le Lait,2004

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