Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage : Generation and isolation of bioactive peptides
The purpose of this study was to ascertain how probiotic culture affected the physicochemical, textural, and microbiological characteristics of probiotic soy cheese during storage. Moreover, the release of bioactive peptides during fermentation and storage was examined. Each cheese sample was made f...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 31(2025), 6 vom: 01. Aug., Seite 516-528 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2025
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Antimicrobial effect antioxidant activity bioactive peptides probiotic soy cheese Peptides Antioxidants Lactic Acid 33X04XA5AT Anti-Bacterial Agents mehr... |
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