The effect of lactic acid fermentation with different bacterial strains on the chemical composition, immunoreactive properties, and sensory quality of sweet buttermilk

Author:

Ogrodowczyk Anna Maria,Kalicki Bolesław,Wróblewska Barbara

Funder

European Social Fund

Polish Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Butyrophilin Btn2a2 Inhibits TCR Activation and phosphatidylinositol 3-kinase/akt pathway signaling and induces Foxp3 expression in T lymphocytes;Ammann;The Journal of Immunology,2013

4. Development of a probiotic buttermilk [Desenvolvimento de buttermilk probiótico];Antunes;Ciencia e Tecnologia de Alimentos,2007

5. Barukčić, I., Jakopović, K. L., & Božanić, R. (2019). Valorisation of whey and buttermilk for production of functional beverages - An overview of current possibilities. Food Technology and Biotechnology, 57(4), 448–460. DOI:10.17113/ftb.57.04.19.6460.

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