Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria

Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria

Research on fermentation time and the addition of milk powder to egg albumen is still limited. The purpose of this study was to determine the antioxidant activity and chemical characteristics of fermented egg albumen using different levels of full cream milk powder and different microbial fermentati...

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Bibliographic Details
Main Authors:	N. Nahariah, H. Hikmah, F.N. Yuliati
Format:	Article
Language:	English
Published:	Diponegoro University, Faculty of Animal and Agricultural Sciences 2020-10-01
Series:	Journal of the Indonesian Tropical Animal Agriculture
Subjects:	fermentation lactic acid bacteria antioxidant activity egg albumen
Online Access:	https://ejournal.undip.ac.id/index.php/jitaa/article/view/28092

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