Functional Dairy Products Including Pro/Pre/Symbiotics-Reference-Cited by-同舟云学术

Functional Dairy Products Including Pro/Pre/Symbiotics

Published:2017-09-22 Issue: Volume: Page:216-247
ISSN:
Container-title:Advances in Dairy Products
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Author:

Minervini Fabio¹,Angelis Maria De¹,Gobbetti Marco²

Affiliation:

1. Department of Soil, Plant and Food Sciences, University of Bari; Bari Italy

2. Faculty of Science and Technology, Free University of Bozen; Italy

Publisher

John Wiley & Sons Ltd

Reference222 articles.

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2. Preparation and properties of probiotic cheese high in conjugated linoleic acid content;Abd El-Salam;International Journal of Dairy Technology,2011

3. Screening of some potentially probiotic lactic acid bacteria for their ability to synthesis conjugated linoleic acid;Abd El-Salam;International Journal of Dairy Technology,2010

4. Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous chelating activity (FCA);Abubakr;African Journal of Microbiology Research,2012

5. Transport of a tripeptide, Gly-Pro-Hyp, across the porcine intestinal brush-border membrane;Aito-Inoue;Journal of Peptide Science,2007

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