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The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage

Journal of functional foods : the official journal of the International Society for Nutraceuticals & Functional Foods, v.10, 2014년, pp.336 - 345  

Hrnjez, D. ,  Vastag, Z. ,  Milanovic, S. ,  Vukic, V. ,  Ilicic, M. ,  Popovic, Lj. ,  Kanuric, K.

Abstract AI-Helper 아이콘AI-Helper

The effects of kombucha inoculum as a new starter culture for milk fermentation were investigated, during 14@?days of storage. The antioxidant capacity, angiotensin converting enzyme (ACE) inhibitory activity, degree of proteolysis (DP), content of vitamin C as well as sensory properties of kombucha...

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