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Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile.
Ziarno, Malgorzata; Brys, Joanna; Kowalska, Ewa; Cichonska, Patrycja.
Afiliación
  • Ziarno M; Institute of Food Sciences, Department of Food Technology and Assessment, Division of Milk Technology, Warsaw University of Life Sciences, Warsaw, Poland. malgorzata_ziarno@sggw.edu.pl.
  • Brys J; Institute of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warsaw, Poland.
  • Kowalska E; Institute of Food Sciences, Department of Food Technology and Assessment, Division of Milk Technology, Warsaw University of Life Sciences, Warsaw, Poland.
  • Cichonska P; Institute of Food Sciences, Department of Food Technology and Assessment, Division of Milk Technology, Warsaw University of Life Sciences, Warsaw, Poland.
Sci Rep ; 13(1): 15363, 2023 09 16.
Article en En | MEDLINE | ID: mdl-37717086
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Queso / Lactobacillales / Fabaceae Idioma: En Revista: Sci Rep Año: 2023 Tipo del documento: Article País de afiliación: Polonia
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Queso / Lactobacillales / Fabaceae Idioma: En Revista: Sci Rep Año: 2023 Tipo del documento: Article País de afiliación: Polonia