Effects of Prebiotics on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60
By: Guowei Shu, Yunxia He, Hongchang Wan, Yixin Hui and Hong Li
Authors
Guowei Shu
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Yunxia He
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Hongchang Wan
Shaanxi Yatai Dairy Co., Ltd., Xianyang, China
Yixin Hui
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Hong Li
Shaanxi Yatai Dairy Co., Ltd., Xianyang, China
Language: English
Page range: 11 - 18
Published on: Dec 29, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2017 Guowei Shu, Yunxia He, Hongchang Wan, Yixin Hui, Hong Li, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.