Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase
In this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the culture containing Lactoba...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522003455 |