Comparative Evaluation of Functional Properties of Cow, Goat, and Donkey Milks Fermented with Lactic Acid Bacteria
Sign Up to like & getrecommendations! Published in 2025 at "Antioxidants"
DOI: 10.3390/antiox14111331
Abstract: Milk represents not only a source of essential nutrients but also a versatile matrix for the development of functional foods when combined with lactic acid bacteria (LAB) fermentation. While cow milk is the most widely… read more here.
Keywords: donkey milk; cow goat; goat donkey; lactic acid ... See more keywords