Development of a Functional Fermented Milk by Using Single or Multistrain Potential Probiotic Cultures-Reference-Cited by-同舟云学术

Development of a Functional Fermented Milk by Using Single or Multistrain Potential Probiotic Cultures

Published:2022-10-25 Issue:1 Volume:3 Page:23-30
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Almada-Corral Arantxa¹,Santiago-López Lourdes¹,Vallejo-Cordoba Belinda¹,González-Córdova Aarón F.¹^ORCID,Hernández-Mendoza Adrián¹^ORCID

Affiliation:

1. Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C., Gustavo Enrique Astiazarán Rosas No. 46, Hermosillo, Sonora83304, México

Funder

Consejo Nacional de Ciencia y Tecnolog?a

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00246

Reference40 articles.

1. Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice

2. The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder

3. Fermented milk: The most popular probiotic food carrier

4. Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

5. New perspectives in fermented dairy products and their health relevance

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