Purification and Characterization of Antioxidative Peptides Derived From Fermented Milk (Lassi) by Lactic Cultures
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DOI: 10.1007/s10989-017-9608-2
Abstract: Fermentation of milk with lactic acid bacteria is the most suitable approach to enrich the bioactive peptides in fermented milk products. So in the present study, two sets of fermented milk (lassi) were prepared. The… read more here.
Keywords: milk; antioxidant activity; fermented milk; lassi prepared ... See more keywords