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Effects of Prebiotics on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60 Cover

Effects of Prebiotics on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 2 (December 2017)
By: Guowei Shu,  Yunxia He,  Hongchang Wan,  Yixin Hui and  Hong Li  
Open Access
|Dec 2017

Authors

Guowei Shu

shuguowei@gmail.com

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

Yunxia He

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

Hongchang Wan

Shaanxi Yatai Dairy Co., Ltd., Xianyang, China

Yixin Hui

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China

Hong Li

Shaanxi Yatai Dairy Co., Ltd., Xianyang, China
DOI: https://doi.org/10.1515/aucft-2017-0010 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 11 - 18
Published on: Dec 29, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
prebiotics,
Lctobacillus plantarum,
antioxidative activity,
goat milk
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2017 Guowei Shu, Yunxia He, Hongchang Wan, Yixin Hui, Hong Li, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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