Antioxidant properties of different milk fermented with lactic acid bacteria and yeast

International Journal of Food Science and Technology

Volumn 47, Issue 12, 2012, Pages 2493-2502

  Parrella, Alfredo ^a   Caterino, Emanuela ^a   Cangiano, Margherita ^a   Criscuolo, Emma ^a   Russo, Chiara ^a   Lavorgna, Margherita ^a   Isidori, Marina ^a  

^a SECOND UNIVERSITY OF NAPLES   (Italy)

Author keywords

Antioxidative properties; Fermented milk; Lactic acid bacteria; Saccharomyces boulardii

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; ANTIOXIDATIVE PROPERTY; FOOD PRODUCTION; LACTIC ACID BACTERIA; PROBIOTICS; SACCHAROMYCES; STANDARD CONDITIONS; STATISTICAL DIFFERENCES; UHT MILK;

BACILLI; CARBOHYDRATES; FOOD STORAGE; LACTIC ACID; YEAST;

FERMENTED MILK;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; SACCHAROMYCES BOULARDII;

EID: 84869094886     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03127.x     Document Type: Article

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