Characterization of Tibetan kefir grain-fermented milk whey and its suppression of melanin synthesis
Meng-Yun Chen, Hongtan Wu, Fang-Fang Chen, Yanting Wang, Ding‐Li Chou, Guey-Horng Wang, Yu-Pei Chen
Topics & Concepts
FermentationChemistryFood scienceLactic acidDPPHAntioxidantABTSBiochemistryLactobacillus caseiMalic acidBiologyBacteriaCitric acidGeneticsmelanin and skin pigmentationBiochemical Analysis and Sensing TechniquesMicrobial Metabolism and Applications