Effects of Nitrogen Sources and Inorganic Salts on Antioxidant Activity of Goat Milk Fermented by Lactobacillus plantarum L60
This study investigated the effects of various nitrogen sources (peptone, casein hydrolysate) and inorganic salts (KH2PO4, MgSO4 and NaCl) on the antioxidant activity (specifically, DPPH and superoxide anion scavenging rate), acidity, and pH of peptides in goat milk (GM) fermented by Lactobacillus p...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2023-06-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2023-0007 |