Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563.

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Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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2017年學術文章

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Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563.

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Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563.

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Item

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Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563.

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Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563.

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Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563.

@en

Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563.

@nl

P1476

Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563.

@en

P2093

Bu-Min Kim

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Gi-Sung Han

http://www.w3.org/2001/XMLSchema#string

Jayeon Yoo

http://www.w3.org/2001/XMLSchema#string

Jun-Sang Ham

http://www.w3.org/2001/XMLSchema#string

Mi-Hwa Oh

http://www.w3.org/2001/XMLSchema#string

Minyu Song

http://www.w3.org/2001/XMLSchema#string

Pil-Nam Seong

http://www.w3.org/2001/XMLSchema#string

Won Seo Park

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P2860

Challenges in the addition of probiotic cultures to foods.

Identification of Antihypertensive Peptides Derived from Low Molecular Weight Casein Hydrolysates Generated during Fermentation by Bifidobacterium longum KACC 91563

Probiotics in perspective.

Extracellular vesicle-derived protein from Bifidobacterium longum alleviates food allergy through mast cell suppression.

Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl.

Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion.

Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses.

Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures.

Bifidobacterium-selective isolation and enumeration from chicken caeca by a modified oligosaccharide antibiotic-selective agar medium.

P304

773-779

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P31

scholarly article

P356

10.5851/KOSFA.2017.37.5.773

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Kyung-Woon Kim

P577

2017-10-31T00:00:00Z

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P698

29147101

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P932

5686336

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