Open AccessFatty acids and free amino acid composition of synbiotic goat cheese with free and encapsulated probiotics
Author(s) -
Nazan Kavas
Publication year - 2022
Publication title -
mljekarstvo/mljekarstvo.com
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.291
H-Index - 19
eISSN - 1846-4025
pISSN - 0026-704X
DOI - 10.15567/mljekarstvo.2022.0404
Subject(s) - food science , inulin , probiotic , chemistry , fatty acid , palmitic acid , synbiotics , lysine , prebiotic , amino acid , fermentation , biochemistry , biology , bacteria , genetics