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Goat milk whey fermentation: A sustainable approach to producing tryptophan functional beverages by Lactobacillus rhamnosus and Lactobacillus casei.

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Název: Goat milk whey fermentation: A sustainable approach to producing tryptophan functional beverages by Lactobacillus rhamnosus and Lactobacillus casei.
Autoři: Cahyanti, Antonia N.1, Legowo, Anang M.2 anang_ml@yahoo.com, Rizqiati, Heni2, Harjanti, Dian W.2, Sari, Anisa R.1
Zdroj: Journal of Advanced Veterinary Research. 2025, Vol. 15 Issue 5, p589-594. 6p.
Druh dokumentu: Article
Author Affiliations: 1Department of Agriculture, Faculty of Agriculture Technology, Universitas Semarang, Semarang 50196, Central Java, Indonesia.
2Department of Animal Science, Faculty of Animal and Agricultural Sciences Universitas Diponegoro, Semarang 50275, Central Java, Indonesia.
ISSN: 2090-6269
Přístupové číslo: 190452772
Databáze: Veterinary Source
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  Data: Goat milk whey fermentation: A sustainable approach to producing tryptophan functional beverages by Lactobacillus rhamnosus and Lactobacillus casei.
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              Text: 2025
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