Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic-Reference-Cited by-同舟云学术

Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic

Published:2021-03 Issue:1 Volume:41 Page:254-266
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

POURBABA Hamid¹,ANVAR Amir Ali¹,Pourahmad Rezvan¹^ORCID,AHARI Hamed¹

Affiliation:

1. Islamic Azad University, Iran

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41n1/0101-2061-cta-fst61520.pdf

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3. Kefir micro‐organisms: their role in grain assembly and health properties of fermented milk;Bengoa A. A.;Journal of Applied Microbiology,2019

4. Effect of some operating variables on the microstructure and physical properties of a novel Kefir formulation;Bensmira M.;Journal of Food Engineering,2012

5. Determination of conjugated linoleic acid in human plasma by fast gas chromatography;Bondia-Pons I.;Journal of Chromatography. A,2007

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