Biochemical characterization of YoAlp®: a sheep-fermented milk obtained with autochthonous starter cultures
Sign Up to like & getrecommendations! Published in 2024 at "European Food Research and Technology"
DOI: 10.1007/s00217-024-04517-9
Abstract: Fermented milks are a source of bioactive peptides with different potential benefits on human health and may be considered as functional foods. Sheep milk and fermented milk have been collected and a biochemical characterization, by… read more here.
Keywords: sheep fermented; starter cultures; fermented milk; milk ... See more keywords