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Biological active compounds from native food sources for fermented dairy products

Biological active compounds from native food sources for fermented dairy products

TIȚA, Mihaela Adriana; POPOVICI, Cristina; TAMOŠAITIENĖ, Loreta; BRADAUSKIENE, Vijole
URI: https://doi.org/10.24263/2304-974X-2020-9-1-4
http://81.180.74.21:8080/xmlui/handle/123456789/14716
Date: 2020

Abstract:

The present research aims to identify and quantify valuable compounds from native products such as honey, walnut and sea buckthorn in order to produce fermented product from cow's milk.

Description:

Access full text – https://doi.org/10.24263/2304-974X-2020-9-1-4

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