Development and characterization of gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17

Development and characterization of gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17

The consumption of functional foods is steadily increasing due to their positive impact on health. This study focused on developing gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17 over a 14-day storage period. Various aspects, including the physicoc...

Full description

Saved in:
Bibliographic Details
Main Authors: Negin Ghazanfari, Fereshteh Falah, Farideh Tabatabaei Yazdi, Behrooz Alizadeh Behbahani, Alireza Vasiee
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Functional yogurt
GABA
Chromatography
Physiochemical properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224001677
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2772502224001677

Similar Items