Effect of Aloe vera (Aloe barbadensis Miller) on survivability, extent of proteolysis and ACE inhibition of potential probiotic cultures in fermented milk. [electronic resource]
Producer: 20150528Description: 2712-7 p. digitalISSN:- 1097-0010
- Aloe -- chemistry
- Angiotensin-Converting Enzyme Inhibitors -- chemistry
- Colony Count, Microbial
- Cultured Milk Products -- chemistry
- Diet, Fat-Restricted
- Fermentation
- Food Additives -- chemistry
- Food Storage
- Gels
- Hydrogen-Ion Concentration
- India
- Lactobacillus acidophilus -- growth & development
- Lacticaseibacillus casei -- growth & development
- Microbial Viability
- Plant Preparations -- chemistry
- Powders
- Probiotics -- metabolism
- Proteolysis
- Refrigeration
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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