Oxidative stability of milk and soy milk fatty compound induced by Lactobacillus plantarum fermentation during refrigerated period
Introduction: In recent years, substitution of soy milk with cow milk in the individuals' diet suffering from inflammatory diseases have been considered in clinical studies. However, soy milk is more prone to oxidation compared to cow milk due to its unsaturated fatty acid. Oxidative stability...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Isfahan
2015-09-01
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| Series: | Biological Journal of Microorganism |
| Subjects: | |
| Online Access: | http://uijs.ui.ac.ir/bjm//browse.php?a_code=A-10-224-2&slc_lang=en&sid=1 |