Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid
| Autor: | De Luca, Lucia, Pizzolongo, Fabiana, Calabrese, Martina, Blaiotta, Giuseppe, Aponte, Maria, Romano, Raffaele |
|---|---|
| Zdroj: | In Journal of Food Composition and Analysis June 2024 130 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect