Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening
Leila Yousefi, Mohammad Reza Edalatian Dovom, M B Habibi Najafi, Amir Mohammad Mortazavian
Topics & Concepts
RipeningFood scienceDPPHAntioxidantCheese ripeningChemistryLactic acidControl sampleComposition (language)BacteriaBiologyBiochemistryGeneticsPhilosophyLinguisticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality