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Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows.
Najgebauer-Lejko, Dorota; Pluta-Kubica, Agnieszka; Domagala, Jacek; Turek, Katarzyna; Duda, Iwona; Golian, Jozef.
Affiliation
  • Najgebauer-Lejko D; Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
  • Pluta-Kubica A; Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
  • Domagala J; Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
  • Turek K; Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
  • Duda I; Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
  • Golian J; Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
Molecules ; 27(24)2022 Dec 15.
Article in En | MEDLINE | ID: mdl-36558083
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Full text: 1 Database: MEDLINE Main subject: Cheese / Garlic Country/Region as subject: Europa Language: En Journal: Molecules Year: 2022 Type: Article Affiliation country: Poland
Fulltext
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Full text: 1 Database: MEDLINE Main subject: Cheese / Garlic Country/Region as subject: Europa Language: En Journal: Molecules Year: 2022 Type: Article Affiliation country: Poland