Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus

• Autorzy: Skrzypczak K.W. , Gustaw W.Z. , Jablonska-Rys E.D. , Michalak-Majewska M. , Slawinska A. , Radzki W.P. , Gustaw K.M. , Wasko A.D.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2017
• Tom: 16
• Numer: 2
• Opis fizyczny: p.199-207,fig.,ref.

Twórcy

autor

Skrzypczak K.W.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Gustaw W.Z.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Jablonska-Rys E.D.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Michalak-Majewska M.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Slawinska A.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Radzki W.P.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Gustaw K.M.

• Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Wasko A.D.

• Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

Identyfikatory

DOI

10.17306/J.AFS.0479