Influence of Kefir fermentation on the bioactive substances ofdifferent breed goat milks

LWT

Volumn 63, Issue 2, 2015, Pages 852-858

  Satir, Gulcin ^a   Guzel Seydim, Zeynep B ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Functional food; Goat kefir; Phenolic compounds and microbial content

Indexed keywords

ANTIOXIDANTS; DAIRIES; FERMENTATION; FUNCTIONAL FOOD; LIQUID CHROMATOGRAPHY; PHENOLS;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE SUBSTANCES; FUNCTIONAL PROPERTIES; GOAT KEFIR; KEFIR GRAINS; MICROBIAL CONTENTS; PHENOLIC COMPOUNDS; TOTAL PHENOLIC CONTENT;

DAIRY PRODUCTS;

CAPRA HIRCUS;

EID: 84930384529     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.04.057     Document Type: Article

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