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...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 09. Jan., Seite 10820132231226257 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2024
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Antimicrobial effect antioxidant activity bioactive peptides probiotic soy cheese |
| Accès en ligne |
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