Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based media
Increasing interest in foods beyond their nutritional value has promoted the development of various novel functional foods that could convey multiple health benefits to consumers. The application of lactic acid bacteria (LAB) and milk phospholipids (MPL) in combination has shown some amplifying effe...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-11-01
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| Series: | JDS Communications |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666910220300351 |