Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed
Fungal contamination by Aspergillus parasiticus and A. flavus causes negative effects on the production of food cereals. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. An important waste produced by the dairy cheese industry is the whey...
Guardado en:
| Autores principales: | Gamba, Raúl Ricardo, Moure, María Candela, Diosma, Gabriela, Giannuzzi, Leda, De Antoni, Graciela Liliana, León Peláez, Ángela María |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/81089 |
| Aporte de: |
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