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Effects of Nitrogen Sources and Inorganic Salts on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60 Cover

Effects of Nitrogen Sources and Inorganic Salts on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 1 (June 2023)
By: Wenjing Hu,  Guowei Shu,  Jiansheng Wang,  Chunji Dai,  Yixin Hui and  Yueyue Ma  
Open Access
|Sep 2023

Authors

Wenjing Hu

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

Guowei Shu

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

Jiansheng Wang

wangjshhx@gmail.com

Shaanxi Hongxing Meiing dairy Co.,ltd, Weinan, China

Chunji Dai

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

Yixin Hui

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

Yueyue Ma

Shaanxi Hongxing Meiing dairy Co.,ltd, Weinan, China
DOI: https://doi.org/10.2478/aucft-2023-0007 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 83 - 90
Submitted on: Mar 11, 2023
Accepted on: May 27, 2023
Published on: Sep 6, 2023
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
L60,
goat milk,
antioxidant,
nitrogen sources,
inorganic salts.
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2023 Wenjing Hu, Guowei Shu, Jiansheng Wang, Chunji Dai, Yixin Hui, Yueyue Ma, 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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