Effects of Lacticaseibacillus casei Zhang addition on physicochemical properties and metabolomics of fermented camel milk during storage
Lacticaseibacillus casei Zhang (L. casei Zhang) was used as an auxiliary starter culture to explore its application in camel milk fermentation. This study evaluated the effects of L. casei Zhang supplementation on viable cell count, acidity, texture, insulin-like growth factor 1 (IGF-1) retention, a...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001658 |
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