Enhancing storage stability, antihypertensive properties, flavor and functionality of fermented milk through co-fermentation with Lactobacillus helveticus H11 adjunct culture
Lu Li, Junxia Liu, Dandan Wang, Lai‐Yu Kwok, Bohai Li, Shuai Guo, Yongfu Chen
Topics & Concepts
Lactobacillus helveticusFermentationFood scienceFlavorLactobacillusAdjunctChemistryLinguisticsPhilosophyProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsFood Quality and Safety Studies