Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate

Published 2018 View Full Article

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Title
Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate
Authors
Keywords
-
Journal
Korean Journal for Food Science of Animal Resources
Volume 38, Issue 6, Pages 1144-1154
Publisher
Korean Society for Food Science of Animal Resources
Online
2018-12-07
DOI
10.5851/kosfa.2018.e32

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