Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum

Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum

Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protein profile and bioactive potential between fresh ch...

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Bibliographic Details
Main Authors: Maja Bjekić, Mirela Iličić, Vladimir Vukić, Dajana Vukić, Katarina Kanurić, Branimir Pavlić, Zoran Zeković, Ljiljana Popović, Aleksandra Torbica, Jelena Tomić, Jovana Degenek
Format: Article
Language:English
Published: Croatian Dairy Union 2021-01-01
Series:Mljekarstvo
Subjects:
fresh cheese
kombucha inoculum
protein profile
antioxidant potential
Online Access:https://hrcak.srce.hr/file/396609

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