Enhancing the antioxidant capacity and quality attributes of fermented goat milk through the synergistic action of Limosilactobacillus fermentum WXZ 2-1 with a starter culture
In: Journal of Dairy Science, Jg. 107 (2024-04-01), Heft 4, S. 1928-1949
Online
academicJournal
Zugriff:
Titel: |
Enhancing the antioxidant capacity and quality attributes of fermented goat milk through the synergistic action of Limosilactobacillus fermentum WXZ 2-1 with a starter culture
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Autor/in / Beteiligte Person: | Liu, Dengyi ; Zhao, Fan ; Li, Lin ; Zhang, Jian ; Wu, Shan ; Lü, Xin ; Zhang, Hansi ; Yi, Yanglei |
Link: | |
Zeitschrift: | Journal of Dairy Science, Jg. 107 (2024-04-01), Heft 4, S. 1928-1949 |
Veröffentlichung: | 2024 |
Medientyp: | academicJournal |
ISSN: | 0022-0302 (electronic) |
DOI: | 10.3168/jds.2023-24135 |
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