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Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

机译：山羊奶制品中的益生菌：递送能力和改善感官属性的能力

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C. S. Ranadheera; C. A. Evans; S. K. Baines; Celso F. Balthazar; Adriano G. Cruz; Erick A. Esmerino; Mônica Q. Freitas; Tatiana C. Pimentel; A. E. Wittwer; N. Naumovski; Juliana S. Graça; Anderson S. SantAna; S. Ajlouni; T. Vasiljevic;
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1. Probiotic monocultures in fermented goat milk beverages - sensory quality of final product [J] . Mituniewicz-Malek Anna, Zielinska Dorota, Ziarno Malgorzata International Journal of Dairy Technology . 2019,第2期

机译：发酵山羊牛奶饮料中的益生菌单一养分 - 最终产品的感官质量
2. Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability [J] . Journal of the Science of Food and Agriculture . 2017,第4期

机译：添加葡萄渣提取物至益生菌发酵山羊牛奶：对酚醛含量，益生菌活力和感官可接受性的影响
3. Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability [J] . dos Santos Karina M. O., de Oliveira Isabel C., Lopes Marcos A. C., Integrative Biology: quantitative biosciences from nano to macro . 2017,第9期

机译：添加葡萄渣提取物至益生菌发酵山羊牛奶：对酚醛含量，益生菌活力和感官可接受性的影响
4. AngiotensinI-converting enzyme (ACE) inhibitory activities from goat milk yoghurt supplemented with probiotic and roselle extract [C] . Irma Isnafia Arief, Cahyo Budiman, Reza Hanifah The 3rd Asian-Australasian dairy goat conference . 2016

机译：补充益生菌和玫瑰茄提取物的羊奶酸奶对血管紧张素转化酶（ACE）的抑制作用
5. Physicochemical properties, microstructure and probiotic survivability of non-fat goat's milk yogurt using heat treated whey protein concentrate as a fat replacer [D] . McCarthy, James T. 2015

机译：使用热处理乳清蛋白浓缩物作为脂肪替代品的脱脂山羊奶酸奶的理化性质，微观结构和益生菌存活率
6. Effect of carbon dioxide on sensory attributes physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk [O] . Nihir Shah, J. B. Prajapati 2014

机译：二氧化碳对发酵乳中益生瑞士乳杆菌MTCC 5463的感官属性理化参数和活力的影响
7. Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks [O] . Nguyen Duc Doan 2019

机译：用山羊和牛牛奶混合物制成的酸奶的物理化学特性和感官属性的评价

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

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