The effect of lactic acid fermentation with different bacterial strains on the chemical composition, immunoreactive properties, and sensory quality of sweet buttermilk
Anna Maria Ogrodowczyk, Bolesław Kalicki, Barbara Wróblewska
Topics & Concepts
Lactobacillus caseiLactic acidFermentationFood scienceChemistryLactobacillusProbioticBifidobacteriumBacteriaBiochemistryBiologyGeneticsFood Allergy and Anaphylaxis ResearchProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods