The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey
JOURNAL OF DAIRY SCIENCE, 87(2), 300–307.
author keywords: Lactococcus lactis; oxidative stability; whey
MeSH headings :
Cheese / analysis; Drug Stability; Fatty Acids, Nonesterified / analysis; Humans; Lactococcus lactis / metabolism; Linoleic Acid / analysis; Lipid Peroxidation; Milk Proteins / chemistry; Odorants / analysis; Oxidation-Reduction; Taste; Volatilization; Whey Proteins
Source: Web Of Science
Added: August 6, 2018