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Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk Cover

Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 22 (2018): Issue 1 (August 2018)
By: Xiaoyu Shi,  He Chen,  Yilin Li,  Jie Huang and  Yunxia He  
Open Access
|Aug 2018

Authors

Xiaoyu Shi

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

He Chen

chenhe419@gmail.com

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

Yilin Li

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

Jie Huang

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

Yunxia He

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
DOI: https://doi.org/10.2478/aucft-2018-0005 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 43 - 50
Published on: Aug 29, 2018
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
ACE inhibitory activity,
antioxidant activity,
goat milk,
kefir grain
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2018 Xiaoyu Shi, He Chen, Yilin Li, Jie Huang, Yunxia He, 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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