The Antioxidative Capacity of Kefir Produced from Goat Milk-Reference-Cited by-同舟云学术

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The Antioxidative Capacity of Kefir Produced from Goat Milk

Published:2016-02 Issue:1 Volume:7 Page:22-26
ISSN:2010-0221
Container-title:International Journal of Chemical Engineering and Applications
language:
Short-container-title:IJCEA

Author:

Yilmaz-Ersan Lutfiye, ,Ozcan Tulay,Akpinar-Bayizit Arzu,Sahin Saliha

Publisher

EJournal Publishing

Subject

General Medicine

Link

http://www.ijcea.org/vol7/535-P0006.pdf

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality;Food Bioscience;2024-06

2. Characterisation of the protein quality and composition of water kefir-fermented casein;Food Chemistry;2024-06

3. Therapeutic potential of popular fermented dairy products and its benefits on human health;Frontiers in Nutrition;2024-02-28

4. Enhanced functionality of fermented whey protein using water kefir;International Journal of Food Properties;2023-06-27

5. CULTIVO ASSOCIADO DE LEUCONOSTOC MESENTEROIDES LB10.4 E LACTOCOCCUS LACTIS L4A8: PROPRIEDADES ANTIMICROBIANAS E POTENCIAL APLICAÇÃO;Veterinária e Zootecnia;2023-01-03

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