Open AccessAntioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus [pdf]
Author(s) -
Katarzyna Skrzypczak,
Waldemar Gustaw,
Ewa D. Jabłońska-Ryś,
Monika MichalakMajewska,
Aneta Sławińska,
Wojciech Radzki,
Klaudia M. Gustaw,
Adam Waśko
Publication year - 2017
Publication title -
acta scientiarum polonorum technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2017.0479
Subject(s) - lactobacillus helveticus , food science , fermentation , lactobacillus , chemistry , biology , microbiology and biotechnology
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