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Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation

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A possible schematic diagram to show how the secondary structure changes which the whey protein and blueberry juice interaction after Lactobacillus casei or Lactobacillus plantarum fermentation was inferred from the… Click to show full abstract

A possible schematic diagram to show how the secondary structure changes which the whey protein and blueberry juice interaction after Lactobacillus casei or Lactobacillus plantarum fermentation was inferred from the structural analysis results.

Keywords: lactobacillus casei; blueberry juice; changes whey; whey protein; lactobacillus plantarum; protein blueberry

Journal Title: RSC Advances
Year Published: 2021

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