Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol‐lowering properties: In vitro and in situ activity
Author:
Affiliation:
1. Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
2. Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3066
Reference48 articles.
1. Principal criteria for selection of lactic acid bacteria for potential use as probiotics in foods
2. Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria
3. Anon. (1997).International dairy federation (IDF) standard 99 c‐1997. Part II ‐ recommended Method sensory evaluation of butter.
4. Anon. (2008).ISO 707‐2008 Milk and milk Products – Guidance on sampling.
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