Antioxidant properties of different milk fermented with lactic acid bacteria and yeast-Reference-Cited by-同舟云学术

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Antioxidant properties of different milk fermented with lactic acid bacteria and yeast

Published:2012-08-13 Issue:12 Volume:47 Page:2493-2502
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Parrella Alfredo¹,Caterino Emanuela¹,Cangiano Margherita¹,Criscuolo Emma¹,Russo Chiara¹,Lavorgna Margherita¹,Isidori Marina¹

Affiliation:

1. Dipartimento di Scienze della Vita; Seconda Università di Napoli; Via Vivaldi 43; I-81100; Caserta; Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03127.x/fullpdf

Reference28 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk, or by heating the curd in hot whey;Albenzio;International Journal of Food Microbiology,2001

3. Characterization of intestinal lactobacilli as putative probiotic candidates;Annuk;Journal of Applied Microbiology,2003

4. Some characteristics of Lactobacillus isolates from infant faeces;Arici;Journal of Food Microbiology,2004

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