Antioxidant activity of Cheddar cheeses at different stages of ripening

International Journal of Dairy Technology

Volumn 62, Issue 3, 2009, Pages 339-347

  Gupta, Aparna ^a   Mann, Bimlesh ^a   Kumar, Rajesh ^a   Sangwan, Ram Bhagat ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant activity; Bioactive peptides; Cheddar cheese; Lactic acid bacteria

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI;

EID: 67949100414     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00509.x     Document Type: Article

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