Effects of Nitrogen Sources and Inorganic Salts on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60
By: Wenjing Hu, Guowei Shu, Jiansheng Wang, Chunji Dai, Yixin Hui and Yueyue Ma
Authors
Wenjing Hu
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
Guowei Shu
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
Chunji Dai
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
Yixin Hui
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
Yueyue Ma
Shaanxi Hongxing Meiing dairy Co.,ltd, Weinan, China
Language: English
Page range: 83 - 90
Submitted on: Mar 11, 2023
Accepted on: May 27, 2023
Published on: Sep 6, 2023
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2023 Wenjing Hu, Guowei Shu, Jiansheng Wang, Chunji Dai, Yixin Hui, Yueyue Ma, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.