Effect of walnut oil on the fatty acid content of probiotic kefir produced either with kefir grains or kefir starter cultures-Reference-Cited by-同舟云学术

Effect of walnut oil on the fatty acid content of probiotic kefir produced either with kefir grains or kefir starter cultures

Published:2022-04 Issue: Volume:127 Page:105290
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Turek Katarzyna^ORCID,Wszołek Monika

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference59 articles.

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2. Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink;Foods;2024-01-26

3. An Innovative Method for the Production of Yoghurt Fortified with Walnut Oil Nanocapsules and Characteristics of Functional Properties in Relation to Conventional Yoghurts;Foods;2023-10-20

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