Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation
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DOI: 10.1039/d1ra04140a
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. read more here.
Keywords: lactobacillus casei; blueberry juice; changes whey; whey protein ... See more keywords