Production of functional high-protein beverage fermented with lactic acid bacteria isolated from Korean traditional fermented food

Korean Journal for Food Science of Animal Resources

Volumn 35, Issue 2, 2015, Pages 189-196

  Cho, Young Hee ^a   Shin, Il Seung ^a   Hong, Sung Moon ^a   Kim, Cheol Hyun ^a  

^a Dankook University   (South Korea)

Author keywords

Antioxidant activity; Fermented beverage; Lactobacillus plantarum; Sensory analysis; Whey protein

Indexed keywords

EID: 84941638297     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2015.35.2.189     Document Type: Article

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